粮油食品科技

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紫苏叶浸提液对面包品质的影响
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Study on the effect of extract of perilla leaves on bread quality
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    按照水和紫苏叶浸提液4:1的比例,紫苏叶浸提液浓度分别为0、3%、6%、9%、12%,制作面包,研究紫苏叶浸提液对新鲜面包的感官品质、比体积以及在贮藏过程中面包的保水性、老化度、微生物生长等方面的影响。结果表明,在浓度为6%时,面包的感官品质和比体积最好。随着浓度的提高,面包的保水性、抗老化性及抑制微生物生长的能力逐渐增强。在紫苏叶浸提液浓度为12%时,保水性、抗老化性及抗微生物生长能力最好。

    Abstract:

    Perilla leaf extract were added to produce bread, the extract concentrations were 0, 3%, 6%, 9%, 12%, which ratio of water to perilla leaf extract was 4∶1. The influence of the perilla leaf extract on the sensory quality, specific volume of fresh bread, and the water retention, aging degree and microbial growth of the bread during storage were studied. The results showed that at a concentration of 6%, the sensory quality and specific volume of bread were the best. With the increase of the extract concentration, water retention, resist aging and restrain the microbial growth of the bread were gradually strengthened. At the concentration of 12%, water retention, aging resistance and antimicrobial growth of bread were the best.

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田海娟,张传智,朱 珠,刘剑平.紫苏叶浸提液对面包品质的影响[J].粮油食品科技,2018,26(1):44-48.

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  • 在线发布日期: 2018-01-25
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