摘要
在面包基本配方基础上,以感官评价为指标,对香蕉皮粉添加量、高活性干酵母添加量、木糖醇添加量三个因素采用单因素分析、正交试验和放大试验,得出添加香蕉皮粉无糖面包最佳配方为:在面包基本配方基础上,添加3.0 g香蕉皮粉、1.5 g高活性干酵母、16.0 g木糖醇。此条件下制作的面包外形饱满呈诱人金黄色,内质柔软有弹性,兼具奶香、麦香与香蕉清香。本研究为合理开发和利用香蕉皮提供了理论依据,减少资源浪费,为消费者提供更健康、更美味的食品选择。
On the basis of the basic bread formula,the sensory evaluation was used as the index to analyze the effects of addition amount of banana peel powder,highly active dry yeast and xylitol.Single factor analysis,orthogonal tests and scale-up trials were conducted to optimize the formulation.The optimal formula was obtained as follows:on the basis of the fundamental bread recipe,3.0 g banana peel powder,1.5 g highly active dry yeast and 16.0 g xylitol were added.The bread made under this condition was full and with attractive golden brown in appearance,soft and elastic in interior,with milk,wheat and banana fragrance.The results of the study provide a theoretical basis for rational development and utilization of banana peel,reduce resource waste,and provide consumers with healthier and more delicious food choices.
作者
雷雨航
王梦媛
刘湘
夏紫阳
项佳艳
张莉华
LEI Yuhang;WANG Mengyuan;LIU Xiang;XIA Ziyang;XIANG Jiayan;ZHANG Lihua(Zhejiang Pharmaceutical University,Ningbo 315100)
出处
《中国食品添加剂》
2025年第12期92-96,共5页
China Food Additives
基金
浙江省高职教育“十四五”第二批教学改革项目(jg20240004)
宁波市2024年度产教融合“五个一批”项目-四、产学协同育人项目-(四)教育改革项目(序号7)。
关键词
香蕉皮粉
无糖
面包
制作工艺
banana peel powder
sugar-free
bread
processing technology
