芦荟面包生产工艺研究_食品科学与工程.rar

摘要:芦荟含有丰富的营养物质，营养配比符合联合国粮农组织(FAO)推荐值。芦荟有健胃润肠、消炎抗菌、改善免疫功能、增加白介素、消除内毒素和有害自由基、增强食欲、提高睡眠质量、健脑、改善全身健康状态等保健作用，被称为维生素、氨基酸和矿物质的宝库，可补充人体所需的这些物质，将芦荟与高筋粉混合制作芦荟面包，不仅丰富了面包品种，而且具有一定的营养，成为更加适合于人类的营养保健品。本文采用将芦荟打成浆然后加入面粉中，制作成芦荟营养面包。芦荟营养面包的加工工艺为：原辅料处理、面团调制、整型、发酵、成型、烘焙、冷却、包装、成品。最佳工艺是发酵时间2h、焙烤时间15min。最佳配方是芦荟7.5%、绵白糖10%、酵母1.5%、改良剂1%。在面包中添加不同量的芦荟，对面包理化特性及质构特性（包括硬度、弹性）进行研究，得到芦荟添加量在7.5%的时候面包的质构最好，通过紫外分光光度法测定出芦荟营养面包中大黄素的含量为0.001414%。

关键词 芦荟；面包；质构

Abstract:Aloe contains many nutrients, whose nutrient proportion matches the recommended values of the United Nations Food and Agriculture Organization (FAO). Aloe can intestine the stomach, anti-inflammatory, improve immune function, increase the interleukin, eliminate endotoxin and harmful free radicals, increase the appetite, improve sleepy quality, strongen the brain, improve the health, which is known as the treasure house of vitamins, amino acids and minerals and these substances can complement the needs of humans’ body. Aloe bread is made by aloe and high gluten flour mixed, which not only enrich the varieties of bread, but also has a certain nutrition, its nutritional and healthy care will become more suitable for humans. The aloe is pulped, then is added in the flour, then is made into the aloe nutritional bread. The processing technology of aloe nutritional bread: raw material processing, the dough, shaping, forming, baking, fermentation, cooling, packaging, product. The optimum process for aloe bread: the best fermentation time is 2h, the best baking time is 15 minutes. The best formula for aloe bread is aloe 7.5%, bread soft white sugar 10%, yeast 1.5%, improves 1%. Adding different amount of aloe vera to the bread, the physicochemical properties and textural properties (including hardness, elastic) are studied, the best amount of aloe vera added to the bread is 7.5% when the bread texture is best, and by ultraviolet spectrophotometry determination for the amount of emodin in aloe nutritive bread is 0.001414%.

Keywords   Aloe   Bread   Texture