摘要
[目的]研究制作香菇菌丝面包的工艺,筛选最佳配方。[方法]采用液体发酵培养出香菇菌丝,提取有效物质,将其按一定比例与面粉及辅料混合,进行烘焙试验,制成一种新型营养保健面包,采用综合评分法评价面包的品质。通过单因素试验考察香菇菌丝粗提液用量、酵母用量、糖用量对面包品质的影响,在此基础上通过正交试验筛选制作面包的最佳配方。[结果]极差分析表明,3种因素对面包品质的影响是酵母用量>糖用量>香菇菌丝粗提液用量。正交试验表明,产品的最佳配方为:香菇菌丝粗提液11.0%,酵母用量1.0%,糖用量18.0%。用此配方制作出来的面包外观质量和内在质量较优,风味鲜美,且营养物质高于普通面包。[结论]该研究为新型保健面包的制作提供了参考依据。
[Objective] The study aimed to research the technology for preparing the bread with the mycelium of Lentinus edodes and screen the optimum formula.[Method] The mycelium of L.edodes was cultured by using the liquid fermentation mode,its effective substance was extracted and mixed with the flour and accessories according to a certain proportion for baking experiment,thus a kind of new nutrition and health care bread was prepared and its quality was evaluated by the integrated assessment method.The effects of the coarse extraction liquid dosage of L.edodes mycelium,yeast dosage,sugar dosage on the bread quality was investigated through the single factor experiment,the best formula for preparing the bread was screened through the orthogonal test.[Result] The range analysis showed that the effects of 3 factors on the bread quality were the yeast dosage sugar dosage coarse extraction liquid dosage of L.edodes mycelium.The orthogonal test indicated that the best formula for preparing the bread was the coarse extraction liquid dosage for L.edodes mycelium of 11.0%,yeast dosage of 1.0%,sugar dosage of 18.0%.The bread prepared with this formula looked good in external and internal quality and tasted delicious and was more nuritious than the general one.[Conclusion] The study provided the reference basis for the preparation of the new nutrition and health care bread.
出处
《安徽农业科学》
CAS
北大核心
2011年第32期20029-20030,20032,共3页
Journal of Anhui Agricultural Sciences
关键词
香菇菌丝粗提液
面包
烘焙试验
Mycelium of Lentinus edodes
Bread
Baking experiment
