中国粮油学报
中國糧油學報
중국량유학보
JOURNAL OF THE CHINESE CEREALS AND OILS ASSOCIATION
2010年
4期
69-73
,共5页
番木瓜%面包%保健%营养成分
番木瓜%麵包%保健%營養成分
번목과%면포%보건%영양성분
papaya%bread%health care%nutritional component
为了研究开发甜面包口味多样性、营养保健性和番木瓜资源的综合利用,在面团中添加番木瓜果肉,经过搅拌、发酵、烘烤制成营养齐全、对人体具有保健作用的水果面包;通过正交试验并确定番木瓜面包的最佳配方,即添加番木瓜泥50%,水20%,酵母1.6%,发酵100 mn;同时对番木瓜面包中胡萝卜素、VC、总果胶营养成分含量进行测定,结果表明番木瓜面包比普通面包胡萝卜素增加了8.3倍、VC增加了3.86倍、总果胶增加了4.74倍.
為瞭研究開髮甜麵包口味多樣性、營養保健性和番木瓜資源的綜閤利用,在麵糰中添加番木瓜果肉,經過攪拌、髮酵、烘烤製成營養齊全、對人體具有保健作用的水果麵包;通過正交試驗併確定番木瓜麵包的最佳配方,即添加番木瓜泥50%,水20%,酵母1.6%,髮酵100 mn;同時對番木瓜麵包中鬍蘿蔔素、VC、總果膠營養成分含量進行測定,結果錶明番木瓜麵包比普通麵包鬍蘿蔔素增加瞭8.3倍、VC增加瞭3.86倍、總果膠增加瞭4.74倍.
위료연구개발첨면포구미다양성、영양보건성화번목과자원적종합이용,재면단중첨가번목과과육,경과교반、발효、홍고제성영양제전、대인체구유보건작용적수과면포;통과정교시험병학정번목과면포적최가배방,즉첨가번목과니50%,수20%,효모1.6%,발효100 mn;동시대번목과면포중호라복소、VC、총과효영양성분함량진행측정,결과표명번목과면포비보통면포호라복소증가료8.3배、VC증가료3.86배、총과효증가료4.74배.
In order to enhance the taste diversity of sweet breads and the comprehensive use of papaya resource,papaya pulp was added into dough and papaya health care breads were made.Orthogonal tests were conducted to op-timum the bread formula.The contents of carotene,vitamin C and pectin of the breads were analyzed.Results:The determined optimum formula is papaya pulp 50%,water 20%and dried yeast 1.6%,and the fermentation time is 100 min.The papaya breads have carotene content of 8.3 times higher,vitamin C content of 3.86 times higher and pectin content of 4.74 times higher,than common breads.
