黑米红枣复合营养面包的研制

Study on the Compound Bread with Black Rice Red Jujube

通过单因素试验、正交试验确定黑米红枣复合营养面包最佳工艺配方为高筋面粉100g,水40g,鸡蛋10g,食盐0.5g,白砂糖20g,黑米粉4g,红枣泥3g,酵母2.0g,奶粉5g,此工艺条件制得的面包表面金黄、细腻松软、淡紫色、香气浓郁,具有独特的风味和口感。

The optimum formula of black rice and jujube bread was determined by single factor and orthogonal test as follows:high gluten flour dosage 100g,water 40g,egg 10g,salt 0.5g,sugar 20g,black rice flour 4g,jujube mud 3g,yeast 2.0g,milk powder 5g. The bread prepared under this technological condition has golden yellow surface,delicate and soft,and light internal structure,purple,with strong aroma and unique flavor and taste.