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紫薯面包的制备工艺研究

时间:2017-08-02 14:45来源:毕业论文
紫薯面包的最优配方为面粉100g、油14g、盐0.4g、水20g、全蛋30g、白砂糖20g、紫薯泥30g、面包改良剂0.4g、酵母1.7g。紫薯面包的最优制备工艺条件为:温度32℃下,发酵时间90min
摘要:本课题针对紫薯富含硒、花青素等的特点,以紫薯面包感官、比容、质构等为考察指标,探讨了制备紫薯面包的工艺条件,并就产品的品质与市售面包进行了比较。研究结果表明:紫薯面包的最优配方为面粉100g、油14g、盐0.4g、水20g、全蛋30g、白砂糖20g、紫薯泥30g、面包改良剂0.4g、酵母1.7g。紫薯面包的最优制备工艺条件为:温度32℃下,发酵时间90min;在37℃下醒发60min;地火170℃,面火180℃下烘烤17min。将在此条件下制作的紫薯面包与市售面包进行比较,在硬度、弹力方面均优于市售面包;粘着性、咀嚼性方面不及市售面包;凝聚性、粘着性、弹力等方面相当。关键词: 紫薯;面包;工艺12244
Study on Preparation of bread with purple sweet potato
Abstract: The purple sweet potatoes, which is rich in selenium and anthocyanins, was used to prepared a kind of bread.The optimal formula of purple sweet potato bread is discussed as follow: bread with purple sweet potato's sensory, volume, texture and other indexes, etc. The quality of bread with purple sweet potato were compared with commercially available bread. The results show that: Optimum addition for bread of highest quality would be 30g water, 0.4g bread improver and 1.7g yeast and 30g purple mashed sweet potato and adding 100g flour, 14g oil, 0.4g salt, water of 20g, whole egg for 30g. The purple potato bread the optimal preparation conditions: temperature of 32°C in 90minutes fermentation; ferment for 60minutes at the temperature of 37°C; upper temperature 170°C, surface fire 180°C, and then 17 minutes baking.Under these conditions, the production of purple potato bread and commercial bread compare in hardness, elasticity superior to commercially available bread; adhesiveness and chewiness lower than commercial bread; cohesion, adhesion, elastic show not much difference.
Key word: purple potato;bread;process condition
目  录 源自六/维"论\文|网.加7位QQ3249"114 www.lwfree.cn
1  绪论1-4
1.1紫薯的概述1
1.2  紫薯的开发利用现状与发展前景2
  1.2.1  紫薯的开发利用现状3
1.2.2  紫薯的发展前景3
1.3  面包的市场现状及发展前景4
1.4  本课题的研究目的和意义4
材料和方法5
2.1  实验材料5
2.2  实验试剂5
2.3  实验仪器设备5
2.4  实验方法6
2.4.1  面包制作的基本工艺流程6
2.4.2  面包水分含量的测定8
2.4.3  面包酸度的测定8
2.4.4  面包比容的测定8
2.4.5  面包感官的评价9
2.4.6  面包质构的测定9
3  结果与讨论11-28
 3.1  紫薯的预处理11
 3.2  基础配方的确定11
 3.3  紫薯面包的配方优化11
3.3.1  白砂糖含量的确定11
    3.3.2  紫薯泥含量的确定12
    3.3.3  改良剂添加量的确定13
3.3.4  酵母添加量的确定16
3.3.5  紫薯面包最终配方的确定17
 3.4  紫薯面包的工艺研究19
3.4.1  发酵工艺的确定19
3.4.2  醒发工艺的确定21
3.4.3  烘烤工艺的确定22
 3.5 紫薯面包与市售面包品质的比较23
4  结论28
致谢30
参考文献31-32
1  绪论
1.1 紫薯的概述
紫薯又叫黑薯,薯肉呈紫色至深紫色。它除了具有普通红薯的营养成分外,还富含硒元素和花青素。花青素对100多种疾病有预防和治疗作用,被誉为继水、蛋白质、脂肪、碳水化合物、维生素、矿物质之后的第七大必需营养素。花青素是目前科学界发现的防治疾病、维护人类健康最直接、最有效、最安全的自由基清除剂,其清除自由基的能力是维生素C的20倍、维生素E的50倍[1]。紫红薯将成为花青素的主要原料之一。紫薯在国际、国内市场上十分走俏,发展前景非常广阔。 紫薯面包的制备工艺研究:http://www.lwfree.cn/shiping/20170802/11946.html
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