食工——木瓜面包改良.docVIP

河南科技学院 2012届本科毕业论文 论文题目 学生姓名： 所在院系： 所学专业： 导师姓名： 完成时间：  摘 要 本实验主要以木瓜和面包为原料，主要研究单甘脂、木聚糖酶、蔗糖脂肪酯及木瓜浆添加量对木瓜面包品质的影响。通过单因素试验，探讨木瓜面包加工中辅料的最佳用量，再根据感官评价指标判定木瓜面包的品质。结果表明：木瓜汁的添加量为15%、单甘脂的最佳添加量为1.0%、木聚糖酶的最适浓度为0.004%、蔗糖脂肪酸酯的最适浓度为0.4%。正交试验结果表明：蔗糖脂肪酸酯对木瓜面包品质影响最大，其次是木聚糖酶，然后是单甘脂，木瓜汁影响最小。木瓜面包的配方组成为：面包粉100%、奶粉5%、食盐1%、糖15%、黄油5%、活性干酵母1.5%、蛋液10%、木瓜汁15%、水35%。试验表明，最佳的因素水平组合为木瓜汁14%，单甘脂0.8%，木聚糖酶0.004%，蔗糖脂肪酸酯0.4% 关键词：木瓜，面包，单甘脂，木聚糖酶，蔗糖酯，改良  Improvement Research on the Quality of Papaya Bread School of Food Science Qin Xiaoyi Abstract In this paper,we use papaya and bread as raw materials, mainly studying on the effects of monoglyceride, xylanase, sucrose esters to the quality of papaya bread. By the single factor experiments,we explore the optimum amount of accessories in the processing of papaya bread, to determine the quality of papaya bread according to sensory evaluation. The results showed that: the dosage of monoglyceride is 1.0% ,the optimum concentration of xylanase is 0.004% ,and the optimum concentration of sucrose esters is 0.4%.The result of orthogonal experiments show that: the monoglyceride has the greatest impact on the quality of papaya bread, xylanase followed ,then the sucrose esters minimum,the papaya pulp affects the least. The recipe of the papaya bread: bread flour 100%, milk powder 5%, salt 1%, sugar 15%,butter 5%, 1.5% of the active dry yeast, egg 10%, 15% of the papaya pulp, water 35%.The tests showed that the optimal factor level combination; composite Phosphorus emulsifier ratio: 0.2%: 0.2%: 0.05%. Keywords: papaya, bread, monoglyceride, xylanase, sucrose ester, modify 目 录 绪论 3 1材料与方法 3 1.1材料与设备 3 1.2主要设备 4 1.3工艺流程 4 1.4 操作要点 4 1.4.1木瓜预处理 4 1.4.2 面团搅拌 4 1.4.3 静置 4 1.4.4 整形 4 1.4.6 焙烤 4 1.4.7 冷却包装 5 1.5面包品质的评定方法 5 1.6 试验设计 7 1.6.1 单因素试验 7 1.6.2 正交试验 7 2 结果与分析 7 2.1 单因素试验 7 2.1.1木瓜汁添加量对木瓜面包感官品质的影响 7 2.1.2单甘脂对木瓜面包感官品质的影响 7 2.1.3 木聚糖酶对木瓜面包感官品质的影响 8 2.1.4 蔗糖脂肪酸酯对木瓜面包感