醪糟黑青稞面包配方优化研究
Optimization of Formula of Fermented Glutinous Rice Bread by Response Surface Methodology
朱镇华 1李桂霞 2徐晨希 2尹慧 2罗文 2陈实2
作者信息
- 1. 四川旅游学院,成都 610100;川菜人工智能重点实验室,成都 610100
- 2. 四川旅游学院,成都 610100
- 折叠
摘要
为了制作一款营养健康的醪糟黑青稞面包,以醪糟粉、黑青稞粉、烫面、糖醇、谷朊粉为主要原料,以单因素和响应面试验确定最佳配方工艺,通过实验得出面包的最优配方为青稞粉 30 g,醪糟粉 20 g,烫面 30 g,糖醇 24.4g,谷朊粉 1.5 g,在此条件下制作的醪糟粉黑青稞面包,外形完整,色泽均匀,组织细腻,口感松软,醪糟香味浓郁,品质最佳.
Abstract
In order to produce a nutritious and healthy fermented glutinous rice black highland barley bread,the main raw materials used were fermented glutinous rice powder,black barley powder,dough made with boiling water,xylitol,and gluten powder.The optimal formula process was determined using single factor and response surface methodology.Through experiments,it was found that the optimal formula for fermented glutinous rice black highland barley bread was highland black barley powder 30 g,fermented glutinous rice powder 20 g,dough made with boiling water 30 g,xylitol 24.4 g,and gluten powder 1.5 g under these conditions.The ap-pearance is complete,the color is uniform,the organization is delicate,the taste is soft,aromatic flavor,and the quality is the best.
关键词
醪糟/醪糟粉/黑青稞/面包/响应面Key words
fermented glutinous rice/fermented glutinous rice powder/black highland barley/bread/response surface methodology引用本文复制引用
基金项目
川菜工业化工程中心项目(GCZX22-12)
川菜发展研究中心项目(CC22Z28)
校级科研项目(2022SCTUZD14)
校级科研团队项目(22SCTUTP02)
川菜人工智能重点实验室项目(ZLGC2022B07)
出版年
2024
NETL
NSTL
万方数据