地瓜叶粉在三种面制品中的应用研究

为研究地瓜叶粉作为营养添加料在面条、馒头、蛋糕食品加工应用情况,本文采用了均匀设计、正交设计方法,以多种品质指标及其品质评价分数作为筛选目标,进行生产配方、工艺方面的研究。研究表明,地瓜叶粉适量添加到面条、馒头、蛋糕的制作中,可形成较优质的面制品;在面条配方中宜以120目地瓜叶粉添加量为4.0%;在馒头配方中宜以40目地瓜叶粉添加量为2.5%、以室温25 ℃醒发20 min为宜;而在蛋糕配方中宜用70目地瓜叶粉,添加量占主原料面糊部分的10.0%、加水量10.0%。可以看出,地瓜叶粉不仅能保持或提高相关面制品的品质、增加花色品种,而且能提高相关面制品的营养价值,能够更好地满足消费者的需求。

Applied research of sweet potato leaf powder in three flour products

In order to study the application of sweet potato leaf powder as nutritional additive in the processing of some foods such as noodles, steamed bread and cakes, the uniform design and orthogonal design methods were used for production formula and process research with various quality indexes and their quality evaluation scores as screening targets. The research showed that sweet potato leaf powder added to noodles, steamed bread and cakes would make better quality flour products. The optimum parameters for the process of sweet potato leaf noodles were adding 120 mesh sweet potato leaf powder accounted for 4.0%. Adding 40 mesh sweet potato leaf powder accounted for 2.5% to the sweet potato leaf steamed breads and waked up for 20 min in room temperature 25℃. Aadding 70 mesh sweet potato leaf powder accounted for 10.0% of the batter part to the sweet potato leaf cakes with 10.0% water. It showed that sweet potato leaf powder could not only maintain or improve the quality of related flour products, increase color varieties, but also improve the nutritional value of related flour products to better meet the needs of the consumers.