黑蒜抹茶面包的研制

Study of Black Garlic Matcha Bread

将黑蒜和抹茶处理后添加到面包中,经2次发酵法制成一款营养美味的面包。以感官评分为评价指标,研究黑蒜浆、抹茶、酵母、白砂糖的添加量对黑蒜抹茶面包品质的影响,最后通过单因素试验和正交试验对黑蒜抹茶面包的最佳配方进行了优化。结果表明,黑蒜浆对产品感官评价的影响最大,然后分别是白砂糖、抹茶和酵母。各成分的最适添加量为黑蒜浆15%,抹茶7%,酵母2%,白砂糖20%,按此条件生产的黑蒜抹茶面包,感官品质最佳。

A new type of bread with nutrition and delicacy was made with the processed black garlic and matcha by secondary fermentation.In this study,sensory score was used as the evaluation index,and the effects of adding amounts of black garlic paste,matcha,yeast and sugar on the quality of black garlic matcha bread were investigated.The optimal formula of black garlic matcha bread was optimized by single factor experiment and orthogonal experiment.The results showed that the black garlic paste had the greatest effect on the sensory evaluation of the product,followed by sugar,matcha and yeast.The optimal addition amount of each component were as follows:black garlic paste 15%,matcha 7%,yeast 2%,sugar 20%,the best sensory quality of black garlic matcha bread was obtained by this ratio.