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投稿时间：2025-09-15
投稿时间：2025-09-15
中文摘要: 为开发一款营养丰富、风味独特的玫瑰花渣面包，该研究以玫瑰花渣和面包粉为主要原料，通过单因素试验考察玫瑰花渣粉添加量、黄油添加量和白砂糖添加量对面包感官品质的影响，并采用正交试验优化关键工艺参数。结果表明，最佳工艺条件为玫瑰花渣粉添加量5%、黄油添加量12%、白砂糖添加量13%。在此条件下制得的面包色泽均匀、玫瑰花香浓郁，口感松软且具有独特的玫瑰花渣颗粒感，感官评分达94。理化分析显示，成品酸价≤5 mg/g，过氧化值≤0.25 g/100 g，符合GB 7099—2015《食品安全国家标准 糕点、面包》要求。
Abstract:This study developed a nutrient-rich and uniquely flavored rose petal residue bread using rose petal residue and bread flour as primary ingredients. Through single-factor experiments，the study investigated the effects of rose petal residue dosage，butter dosage，and white sugar dosage on bread sensory quality，while optimizing key process parameters via orthogonal experimental design. The results indicated that the optimal conditions were 5% rose petal residue dosage，12% butter dosage，and 13% white sugar dosage. Under these conditions，the bread exhibited uniform coloration，intense rose fragrance，soft texture with distinctive granular petal residue characteristics，and achieved a sensory score of 94. Physical and chemical analysis revealed that the finished product′s acid value was ≤5 mg/g and peroxide value was ≤0.25 g/100 g，meeting the requirements of GB 7099—2015 National Food Safety Standard Pastry and Bread.
文章编号：202607016 中图分类号： 文献标志码：
基金项目:中央引导地方科技发展资金项目（YDZX2023036）
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