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投稿时间：2019-11-13
投稿时间：2019-11-13
中文摘要: 以高筋面包粉、超微白茶粉、麦芽糖醇粉、烤焙油为主要原料，加入奶粉、干酵母、面包改良剂、鸡蛋、食用盐、面包乳化剂等配料，优化麦芽糖醇白茶面包的工艺配方。采用单因素试验及正交试验，以感官分析与质构分析为判断标准，优化麦芽糖醇白茶面包的工艺配方。结果表明，当白茶粉为2.5%、麦芽糖醇粉为15%、烤焙油为10%时，制得的麦芽糖醇白茶面包其营养及风味品质最优。
Abstract:The formula of health-care bread with maltitol and white tea was optimized by using high-gluten bread powder，ultra-fine white tea powder，maltitol powder and baking-baking oil as main raw materials，adding appropriate amount of milk powder，dry yeast，bread improver，egg，edible salt and bread emulsifying agent，and optimizing the formula of the malt white tea health-care bread.The invention adopted single-factor test and orthogonal test，and used the sensory analysis and the texture analysis as the judgment standard to determine the optimal formula of the malt white tea health-care bread.The results showed that the quality of the maltitol white tea health-care bread was optimal when the white tea powder was 2.5%，the maltitol powder was 15%，and the baking oil was 10%.
文章编号：202010019 中图分类号： 文献标志码：
基金项目:福建省教育厅中青年教师教育科研项目（JAT170677）
| Author Name | Affiliation |
| WANG Zhi-hui，FANG Ting，LIN Mei-shan，ZHENG Hong，DENG Jia-cong | School of Ocean and Biochemical Engineering，Fuqing Branch of Fujian Normal University，Fuqing 350300，Fujian，China |
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