粮食加工2024,Vol.49Issue(4) :47-52,110.DOI:10.20170/j.cnki.lsjg.1007-6395.20240410

牛油果牛奶卷的研制及配方优化

Development and Formula Optimization of Avocado Milk Roll

任政伟 樊鹏英
粮食加工2024,Vol.49Issue(4) :47-52,110.DOI:10.20170/j.cnki.lsjg.1007-6395.20240410

牛油果牛奶卷的研制及配方优化

Development and Formula Optimization of Avocado Milk Roll

任政伟 1樊鹏英2
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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牛油果牛奶卷面包,以高筋粉、牛油果、黄油、砂糖为主要原料,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高筋粉 260 g,牛油果 120 g,黄油 10 g,砂糖 22.5 g在此条件下,制作的牛油果牛奶卷,外形完整,色泽均匀,组织细腻,口感松软,品质最佳.

Abstract

In order to produce a nutritious and healthy avocados milk rolls,the main raw materials used were bread flour,avocado,butter and sugar.The optimal formula process was determined using single factor and re-sponse surface methodology.Through experiments,it was found that the optimal formula for bread was bread flour 260 g,avocado 120 g,butter 10 g and sugar 22.5 g under these conditions,the appearance 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

减糖/配方优化/牛油果/响应面/面包

Key words

sugar reduction/formula optimization/avocado/response surface methodology/bread

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基金项目

川菜人工智能重点实验室项目(CR23Z25)

出版年

2024
粮食加工
陕西省粮油科学研究设计院

粮食加工

影响因子:0.341
ISSN:1007-6395
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