老年人专用面包的工艺研究

Study on the Technology of a Special Bread for the Elderly

以高筋面粉为原料,以青稞粉、荞麦粉、山药粉、枸杞粉、红枣粉、酸枣仁粉、茶氨酸、γ-氨基丁酸、滁菊粉、低聚果糖、美拉德风味肽、黄精粉及黑米花青素为辅料,开发一种适合老年人群食用的面包。首先,以面包的感官品质为指标,通过单因素试验,确定原辅料(滁菊、低聚果糖、黄精、黑米花青素及食盐)添加量,以及发酵时间、烘焙时间和烘焙温度。并在此基础上,以面包的感官品质为指标,以发酵时间、烘焙时间及烘焙温度为因素,进行了烘焙工艺条件的正交试验,其结果为发酵时间60 min,烘培时间25 min,烘焙温度170℃。最后,分析了该面包的质构特性(硬度、黏性、弹性、咀嚼性及回弹性)。

In this paper,high gluten flour as raw material,highland barley flour,buckwheat flour,yam flour,medlar flour,red jujube flour,wild jujube kernel flour,theanine,γ-aminobutyric acid,Chuinulin,oligofructose,Maillard flavor peptide,polygonatum powder,andblack rice anthocyanins as auxiliary materials,a bread suitable for the elderly was developed.First,in terms of sensory quality of bread,the additions of raw and auxiliary materials(Chuju,fructo oligosaccharide,poly-gonatum,black rice anthocyanidin and salt),fermentation time,baking time and temperature were determined in single factor tests.On this basis,an orthogonal experiment of was conducted on the baking conditions,namely fermentation time,baking time,and baking temperature.The results were that the fermentation time 60 minutes,baking time 25 minutes,and the baking temperature 170℃.Finally,the texture characteristics of the bread(hardness,viscosity,elasticity,chewiness,and resilience)were analyzed.