紫薯面包的研制_食品科学与工程.rar

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摘要:本实验以紫薯为原材料制作紫薯面包,将0%、6%、8%、10%、12%的紫薯粉添加到面包中,对发酵前、发酵1h、发酵后、烘烤后面包的感官指标、理化指标,硬度、弹性、咀嚼性等质构指标以及紫薯面包中花青素含量的变化进行研究。结果表明,紫薯粉添加量为8%时达到最佳,此时面包的感官评分为93.3分,水分含量为35.85%,比容为4.85mL/g,比未添加的面包感官分增加8.87%,水分含量增加3.70%,比容增加12.27%;紫薯面包中花青素含量为0.516mg/g,发酵1h后损失率最大为12.64%;通过质构仪测得添加8%的紫薯面包硬度为2.59N、弹性为10.73mm、咀嚼性为23.93mJ,比未添加的面包硬度降低14.52%,弹性增加了34.63%,咀嚼性增加54.29%;在面包制作过程中,其理化指标、质构指标、花青素含量均有较大变化。另外,研究发现虽然紫薯面包具有较强的营养保健功能但储藏性差,易老化,品质下降快。 

关键词 :紫薯;面包;花青素;质构

 

Abstract:In this experiment, purple sweet potato as raw material production of purple sweet potato bread. This paper study the sensory indexes, physical and chemical properties, sensory indexes and structure characteristics including hardness, springiness, chewiness and so on of the purple sweet potato bread when add 0%、6%、8%、10%、12% purple sweet potato into bread during the whole production processes. The changes of the anthocyanin content of purple sweet potato bread. The results show that purple sweet potato dosage of 8% to reach the top of the bread ,sensory score was 93.3, water content was 35.85%, specific volume was 4.85 mL/g. The sensory score increased 8.15%, water content increased 3.57%, specific volume increased 10.93% than those are no-added. The anthocyanin content is 0.516mg/g and the loss rate is 12.64% after the one hour fermentation. After add purple sweet potato powder, the hardness, springiness, and chewiness of bread by determination of TMS-PRO Texture Analyzer are 2.59 N, 10.73mm, 23.93mJ. The hardness decreased 14.52%, springiness increased 34.63%, and the chewiness increased 54.29% than those are no-add. In the production processes, there are a lot of changes of its physical and chemical indicators, textural properties, anthocyanins content. In addition, the study found that although the purple sweet potato bread has the function of nutrition health, but the function of storage is poor because it is prone to aging and the quality is getting worse.

Keywords  Purple potato  Bread  Anthocyanins  Texture

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