【摘要】 目的 研制出兼具营养价值和医疗保健价值的润肠面包。方法 通过单因素试验和正交试验，以水分添加量、酵母添加量、中药添加量和糖粉添加量为指标，以感官评定分值、比容、酸度值以及物性仪的测定结果为依据，对润肠面包进行品质研究并确定最佳工艺参数。结果 制作润肠面包的最佳工艺参数：以面粉用量100%为基准，水分添加量55%,酵母添加量2%,中药添加量29%,糖粉添加量20%,其他原辅料按基本配方来添加。结论 在最佳工艺参数下制得的润肠面包在感官、色泽、口感、风味等方面表现比较突出。更多还原

【Abstract】 Objective To develop a loaf of laxative bread with nutritional and health care values. Methods The quality of laxative bread was studied by single-factor test and orthogonal test, and the quality of laxative bread was studied by using sensory evaluation method as the index of the amount of water added, yeast added, Chinese medicine added and powdered sugar added, and the best process parameters were determined. Results The optimal process parameters for making loaf of laxative bread were as follows: 100% flour, 55% water addition, 2% yeast addition, 29% herbal medicine addition, 20% powdered sugar addition, and other raw and auxiliary ingredients according to the basic recipe to produce the bread. Conclusion The laxative bread produced under the optimal process parameters was more outstanding in terms of sensory, color, taste and flavor.更多还原