| 咖啡果茶面包制作工艺的研究 |
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| 引用本文： | 刘松韬,张珩,刘宇迪,刘小刚,覃宇悦,李莉蓉. 咖啡果茶面包制作工艺的研究[J]. 农产品加工．学刊, 2022, 0(3) |
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| 作者姓名： | 刘松韬 张珩 刘宇迪 刘小刚 覃宇悦 李莉蓉 |
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| 作者单位： | 昆明轩中工程技术咨询有限公司;昆明理工大学农业与食品学院 |
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| 基金项目： | 国家自然科学基金面上项目(51979133)。 |
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| 摘 要： | 以小麦粉为主要原料,加入咖啡果茶粉制作咖啡果茶面包。以面包感官评分为考查指标,采用单因素试验和正交试验法优化咖啡果茶面包的制作工艺,确定最佳工艺条件为咖啡果茶粉添加量3%,白砂糖添加量16%,酵母添加量1.5%。按此配方制作的面包体积膨松、松软细腻,具有咖啡果茶的独特风味。
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| 关 键 词： | 咖啡果茶 面包 工艺优化 正交试验法 |
Study on the Baking Technology of Bread with Coffee Fruit Tea Powder |
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| LIU Songtao,ZHANG Heng,LIU Yudi,LIU Xiaogang,QIN Yuyue,LI Lirong. Study on the Baking Technology of Bread with Coffee Fruit Tea Powder[J]. Nongchanpin Jlagong.Xuekan, 2022, 0(3) |
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| Authors: | LIU Songtao ZHANG Heng LIU Yudi LIU Xiaogang QIN Yuyue LI Lirong |
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| Affiliation: | (Kunming Xuanzhong Engineering Technology Consulting Co.,Ltd.,Kunming,Yunnan 650550,China;Institute of Agriculture and Food Engineering,Kunming University of Science and Technology,Kunming,Yunnan 650550,China) |
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| Abstract: | The objective of the study was to prepare bread with wheat flour and coffee fruit tea powder. The bread specific volume and sensory evaluation were used as investigated index. Single factor test and orthogonal test method were used to optimize the processing technology of bread. The best conditions were determined as follows:3% coffee fruit tea powder,16% sugar,and 1.5% yeast. The bread made according to this formula had the unique flavor of coffee fruit tea,which was bulky,soft,and delicate. |
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| Keywords: | coffee fruit tea bread technology optimization orthogonal test method |
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