| 土豆牛奶营养面包的研制 |
| |
| 引用本文： | 徐晓霞,张怀珠,彭涛,范乔娟,张广周.土豆牛奶营养面包的研制[J].农产品加工．学刊,2021(4). |
| |
| 作者姓名： | 徐晓霞 张怀珠 彭涛 范乔娟 张广周 |
| |
| 作者单位： | 甘肃农业职业技术学院 |
| |
| 基金项目： | 甘肃农业职业技术学院2019年就业创业项目(2019-13);甘肃省2020年高等学校创新创业教育试点改革专业项目(2050305-高等职业教育)。 |
| |
| 摘 要： | 以小麦粉、土豆和牛奶为原料,采用正交试验优化土豆牛奶面包制作工艺。在单因素试验的基础上,以感官品质为考查指标,以土豆、鲜牛奶、白砂糖和酵母粉为正交试验的4个因素,筛选土豆牛奶面包的优良工艺参数。结果表明,土豆牛奶营养面包的优良配方为每100 g面粉用土豆泥30 g,牛奶25 g,白砂糖12 g,酵母粉1 g,鸡蛋10 g,饮用水9 g,面团发酵时间120 min。以此配方生产出的面包营养丰富、感官评分较高,可满足消费者需求。
|
| 关 键 词： | 土豆 牛奶 面包 感官品质 |
Development of Potato and Milk Bread |
| |
| XU Xiaoxia,ZHANG Huaizhu,PENG Tao,FAN Qiaojuan,ZHANG Guangzhou.Development of Potato and Milk Bread[J].Nongchanpin Jlagong.Xuekan,2021(4). |
| |
| Authors: | XU Xiaoxia ZHANG Huaizhu PENG Tao FAN Qiaojuan ZHANG Guangzhou |
| |
| Institution: | (Gansu Agriculture Technology College,Lanzhou,Gansu 730020,China) |
| |
| Abstract: | The processing technology of the bread by wheat flour,potato and milk was optimized by orthogonal test.Base on the single factor experiments,the effects of the amount of potato,milk,sugar and yeast added on the sensory evaluation were studied by orthogonal test to determine the optimum parameters.The optimum technical parameters of potato and milk bread were as follows:potato 30 g,milk 25 g,sugar 12 g,yeast 1 g,eggs 10 g,drinking water 9 g,dough fermentation time was 120 min.The technology was simple and suitable for family use.The potato and milk bread had rich nutrition and high sensory evaluation to meet the need of consumer. |
| |
| Keywords: | potato milk bread sensory quality |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
