薏仁红豆代餐面包配方优化及其品质分析

目的 研发一款低热量、可作为代餐食品的薏仁红豆面包,并对其配方进行优化。方法 在单因素实验基础上进行Box-Behnken响应面优化实验,获得最佳配方,并对其质构特性及有机酸种类、含量进行分析。结果 红豆添加量13.50%、薏仁米添加量13.60%、高粉添加量41.00%、酵母添加量0.75%时,所得代餐面包的感官评分为82.33,与预测值82.81相近,并高于传统红豆面包。与传统红豆面包相比,薏仁红豆面包的弹性、内聚性、回复性较高。薏仁红豆面包检测出乳酸、乙酸等6种有机酸,其种类及总含量均高于传统红豆面包。结论 通过优化配方制得的产品结构松紧适中,口感较好,微酸并带有薏仁米的香味,低脂、低热量且富含膳食纤维,其加工条件简单,适于工业化生产,为薏仁米深加工开辟了新途径。

Formula optimization and quality analysis of Coix seed and Vigna angularis meal replacement bread

Objective To prepare a low-calorie coix seed and red bean bread, which can be used as a meal replacement food, and its formula was optimized. Methods Box-Behnken response surface optimization experiment was carried out on the basis of single factor test to obtain the best formula, and the texture characteristics, organic acid types and contents were analyzed. Results When the addition of red bean 13.50 %, coix seed 13.60 %, high flour 41.00% and yeast 0.75 %, the sensory score of the bread reached 82.33, which was close to the predicted value of 82.81, and higher than the traditional red bean bread. Compared with traditional red bean bread, coix seed red bean bread has higher elasticity, cohesiveness and resilience. Six kinds of organic acids such as lactic acid and acetic acid were detected in coix seed red bean bread, and the types and contents were higher than those of red bean bread. Conclusion Through the best process formula, the product was obtained with moderate loose and tight structure, good taste, slightly acidic and has the flavor of coix seed, low fat, low heat and rich in dietary fiber. The processing conditions were simple and suitable for industrial production, which opened up a new way for the deep processing of coix seed.