含木耳粉面包的研制

Development of Auricularia auriculaPowder Bread

以木耳粉为面包原料之一,制作含木耳粉的面包。以木耳粉添加量、发酵时间和水添加量为影响因素,通过单因素试验设计确定最优工艺:木耳粉添加量3%,发酵时间2h,水添加量45mL。以花生壳乙醇提取物为木耳粉面包防腐剂,添加量为1%,微生物检测结果满足国家标准。

Powder of Auricularia auricula was used as one of raw materials to produce bread.Amount of Auricularia auricula powder,fermentation time and amount of water were chosen as factors.The method of single factor experiment was used to get optimum process:Auricularia auricula powder content of 3%,fermentation time of 2 h and water content of 45 mL.Ethanol extract of peanut hulls was employed as preservative,which content of 1% could prolong the storage life.