作者：任廷远,安玉红
作者单位：西南大学食品学院,中国农业科学院柑桔研究所
摘要：富锌富硒有机茶面包是以富锌富硒有机茶的浸提液与普通面包用料,经过二次发酵法精制而成的。通过单因素水平确定了进行正交试验的因素和水平,用正交试验确定了产品的最佳配方为:面粉700 g,茶叶70 g,白砂糖70 g,食盐20 g,水1050 g,人造奶油50 g,脱脂乳40 g,酵母营养液15 g,酵母25 g。在生产普通面包过程中添加富锌富硒有机茶的浸提液后,其色泽、质地和风味都得到改善,尤其是锌、硒等矿物质含量得到明显提高。
关键词：富锌富硒有机茶,面包,二次发酵
Title: Processing technique of bread with zinc-rich and selenium-rich organic tea
Authors: REN Yan-yuan,AN Yu-hong
Abstract: The bread was made with the extractant of rich-Zinc and rich-Selenium organic tea and flour by secondary fermentation.The levels and factors of the orthogonal experiment were determined by single-factor test.The optimal direction for producing the bread is: flour(700 g),tea(70 g),sugar(70 g),salt(20 g),water(1050 g),margarine(50 g),skim milk(40 g),nutrition solution of yeast(15 g),yeast(25 g). The color and lustre,texture and flavor of the bread has been improved,especially the content of zinc and selenium,after adding the extractant of rich-Zinc and rich-Selenium organic tea.
Key words: zinc-rich and selenium-rich organic tea； bread； secondary fermentation；
文献注录：任廷远,安玉红. 富锌富硒有机茶面包研制 [J]. 粮油食品科技. 2009, 06: 6-8.
报/刊名：《粮油食品科技》，发表于2009 / 第 06 期。
文献类型： [J]
页码：第 6-8 页 / 共3 页