绿茶超细粉营养面包的研制

采用超低温超细粉碎技术将绿茶粉碎，以绿茶超细粉和高筋面粉为主要原料，研究绿茶超细粉营养面包的制作工艺。通过单因素和正交试验，确定绿茶超细粉营养面包的最佳配方为：在基本配方的基础上。添加300目绿茶粉2％、食盐0．5％、白砂糖20％、面包改良剂0．5％。按此配方制作的面包不仅风味口感俱佳，而且具有营养与保健的双重功效。

Study on Processing of Nutritional Bread of Green Tea Ultrafine Powder

The ultra low temperature pulverization technology was used to pulverize the green tea, and taking ultrafine powder of green tea and high gluten flour as the main raw materials, the processing technology of nutritional bread of ultrafine powder of green tea was studied. Through single factor and orthogonal tests, the best formula of nutritional bread of ultrafine powder of green tea was as follows: on the basis of the basic formula, adding 2% of 300 mesh green tea flour, 0.5% of salt, 20% of white sugar, and 0.5% of bread improver. The obtained bread not only had a good flavor and taste, but also the functions of nutrition and health care.