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摘要:背景：紫薯以它的优良特性，以及丰富的营养价值，在面包上的应用是一大创新。随着紫薯在食品加工中大范围的运用，以及食品营养安全知识的普及，紫薯面包必定流行并受到各个人群的喜爱。目的：以紫薯浓缩汁为主要原材料，研究其在紫薯面包中的应用和紫薯面包的最佳制作工艺。方法：通过控制变量，改变加入紫薯浓缩汁的比例和烘烤的温度、时间，制作出不同色泽和口感的面包；进行感官评价和理化分析，寻找紫薯面包的最佳制作工艺。结果：感官评价显示当紫薯浓缩汁和牛奶的量分别为25g和75g时，在150℃50min烘烤条件下，口感最佳。硬度测试显示当紫薯浓缩汁含量越多时，硬度越小；相同烘烤温度，烘烤时间越长，硬度越大。糖含量分析显示当紫薯浓缩汁含量越多时，糖含量越高。含水量分析显示相同烘烤温度，烘烤时间越长，硬度越大。结论：紫薯面包的最佳制备配方：高筋小麦粉250g、紫薯浓缩汁25g、牛奶75g、黄油30g、鸡蛋1个、糖30g、盐3g、酵母粉5g；最佳烘烤温度和时间：150℃50min。51863
毕业论文关键词:紫署面包、感官评价、最佳工艺
Development of nutrition bread using purple sweet potato juice concentrate
Abstract：Background: Purple Sweet Potato with its excellent characteristics, as well as the rich nutritional value, the application of bread is a big innovation. With the wide application of purple sweet potato in food processing, as well as the popularity of food nutrition and safety knowledge, purple sweet potato bread will be popular and popular among all groups. Objective: To study the application of purple sweet potato juice as the main raw material, and its application in purple sweet potato bread. Methods: Through the control variables, change to join the purple sweet potato juice concentrate and the proportion of the baking temperature and time to produce different color and taste of bread; sensory evaluation and chemical analysis were used to find the optimum preparing process of purple sweet potato bread. Results: Sensory evaluation showed that when the amount of juice and milk were 25g and 75g, respectively, the taste of bread was the best at 150oC for 50min. Hardness test showed that with the increase of purple sweet potato juice content, the hardness is smaller; the same baking temperature, with the extension of the baking time, the greater hardness. The sugar content analysis showed that the higher the concentration of purple sweet potato juice will induce the higher sugar content. Conclusion: The best preparation formula of purple sweet potato bread: high gluten wheat flour 250g, purple potato juice concentrate 25g, milk 75g, butter 30g, egg 1, sugar 30g, salt 3G, yeast powder 5g; the best baking temperature and time: 150 degrees 50min.
Key words: purple sweet potato juice, flavor bread;sensory evaluation;baking process
目 录
1 引言 1
2 基于紫薯浓缩汁为原料，探究紫薯面包的最佳工艺 3
2.1 实验材料 3
2.2 实验器材 3
2.3 实验方法 3
2.3.1 面包的制作过程 3
2.3.2 单因素试验 4
2.3.3 面包的感官评定 5
2.3.4 面包的理化分析 5
3 实验结果 7
3.1 不同紫薯浓缩汁与牛奶的比例的面包理化性质分析 7
3.1.1 紫薯浓缩汁与牛奶的不同比例对面包比容的影响 7
3.1.2 紫薯浓缩汁与牛奶的不同比例对面包含水量的影响