桑茶低糖主食面包加工工艺研究

Study on Processing Technique of Mulberry Tea Low-Sugar Staple Bread

本文就桑叶所含的桑叶黄酮、桑苷、膳食纤维、叶绿素等功能成分进行了分析,通过营养互补原理开发了一款桑茶低糖主食面包,并就制作材料及工艺,桑茶粉、糖醇比、酵母及盐等单因素添加量对桑叶面包质量的影响等作了论述。经10位专家对每组试验样本进行感官评分,确定产品最佳配比为面包粉100g,桑茶粉4g,绵糖与木糖醇之比3:2(10g),安琪酵母1.4g,盐1g。该产品对提高人们的营养、健康意识,具有示范引领和指导意义。

This article analyzes flavonoids,moracetin,dietary fiber,chlorophyll and other functional components contained in the mulberry leaf,and develops a mulberry tea low-sugar staple bread based on the principle of nutritional complementarity.Then production materials,process and the effect of single factor on the quality of mulberry leaf bread with mulberry teapowder,ratio of soft sugar to xylitol,the amount of yeast and salt are discussed.After sensory evaluation to each sample of the experiment from 10 experts,the optimal formula is finally determined:100g bread flour,4g mulberry tea powder,10g carbohydrate with 3:2 ratio of soft sugar to xylitol,1.4g Angel yeast,and 1g salt.This product has a demonstration and guiding significance for improving people's awareness of nutrition and health.