| 枸杞皮渣的超微粉碎及其在面包中的应用 |
| |
| 引用本文： | 刘宁,任歌,陈雪峰,房斐,于哲雄,王金霞,陈西军.枸杞皮渣的超微粉碎及其在面包中的应用[J].农产品加工．学刊,2021(6). |
| |
| 作者姓名： | 刘宁 任歌 陈雪峰 房斐 于哲雄 王金霞 陈西军 |
| |
| 作者单位： | 陕西科技大学食品与生物工程学院;陕西农产品加工技术研究院;宁夏天仁枸杞生物科技股份有限公司;陕西安康花旗食品有限公司 |
| |
| 基金项目： | 宁夏中宁枸杞产业专项基金项目(ZNGQCX-A-2019004,ZNGQCX-B-2019007)。 |
| |
| 摘 要： | 采用气流式超微粉碎机对枸杞皮渣进行超微粉碎,并将其应用于面包制备,获得一种具有较好品质面包的配方及工艺参数。结果表明,当粉碎频率为30 Hz,研磨压力为0.9 MPa,粉碎时间为10 min时,可得到枸杞皮渣超微粉的D50值为16.8μm。以感官评定为考查指标,经正交试验优化,最优面包制作配方为高筋小麦粉用量100 g,黄油用量10 g,纯净水用量25 g,食盐用量2 g,面包改良剂用量2 g,全蛋液用量25 g,枸杞皮渣超微粉用量7.5 g,酵母用量1.5 g,白砂糖用量15 g。
|
| 关 键 词： | 枸杞皮渣 超微粉碎 面包 配方 |
Study on Superfine Comminution of Lycium barbarum Peel and its Application in Bread |
| |
| LIU Ning,REN Ge,CHEN Xuefeng,FANG Fei,YU Zhexiong,WANG Jinxia,CHEN Xijun.Study on Superfine Comminution of Lycium barbarum Peel and its Application in Bread[J].Nongchanpin Jlagong.Xuekan,2021(6). |
| |
| Authors: | LIU Ning REN Ge CHEN Xuefeng FANG Fei YU Zhexiong WANG Jinxia CHEN Xijun |
| |
| Institution: | (School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi'an,Shaanxi 710021,China;Shaanxi Research Institute of Agricultural Products Processing Technology,Xi'an,Shaanxi 710021,China;Tianren Ningxia Wolfberry Biotechnology Co.,Ltd.,Zhongning,Ningxia 755100,China;Shaanxi Ankang Huaqi Food Co.,Ltd.,Ankang,Shaanxi 725000,China) |
| |
| Abstract: | An air flow superfine comminution machine was employed to process the Lycium barbarum peel.The superfine powder was then applied for preparation of bread.The formula and technological parameters for a type of bread with good quality were obtained.The results showed that the D50 value of the superfine powder of Lycium barbarum peel was 16.8μm when the comminution frequency was 30 Hz,the grinding pressure was 0.9 MPa and the comminution time was 10 min.Taking sensory evaluation as the investigation index,the optimal bread formulation were optimized by orthogonal experiment as follows:100 g high-gluten wheat flour,10 g butter,25 g purified water,2 g salt,2 g bread improver,25 g whole egg liquid,7.5 g Lycium barbarum peel superfine powder,1.5 g yeast,and 15 g white granulated sugar. |
| |
| Keywords: | Lycium barbarum peel superfine comminution bread formulation |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
