小球藻风味面包的配方工艺及性质研究

Formula optimization and quality analysis of Chlorella vulgaris flavored bread

中文关键词:  小球藻  面包  质构  抗氧化

英文关键词:Chlorella vulgaris  bread  texture  antioxidant

中文摘要:

      目的 探究小球藻面包最适配方并对其特征参数进行表征分析。方法 选取小球藻添加量、水添加量、醒发时间3个主要因素, 进行单因素实验探究小球藻面包制备工艺, 探讨其对面包色泽、比容、质构等指标的影响。依据正交实验组的感官评价结果, 确定最优小球藻面包配方。使用扫描电镜、电子鼻技术、气相色谱-质谱法、紫外分光光度计等对最适配方小球藻面包的面筋微观结构、风味物质、抗氧化性等方面进行分析评价。结果 小球藻面包的最适工艺为小球藻添加量1.0%、水添加量53%、醒发时间70 min。按照此工艺制备的面包, 其比容为3.42 mL/g、硬度5.26 N、回复性0.27、内聚性0.66、弹性4.45、胶黏性3.45 N·sec、咀嚼性14.04, 1,1-二苯基-2-三硝基苯肼自由基清除能力提高1.72倍, 具有特征风味物质且感官评价表现最优。结论 小球藻粉可提高面包的营养价值, 赋予其独特的色泽和风味, 为小球藻在烘焙食品中的应用提供参考。

英文摘要:

      Objective To explore the optimal formula for Chlorella vulgaris bread and analyze its characteristic parameters. Methods Three main factors were selected: The addition content of Chlorella vulgaris and water, and fermentation time. Single-factor test was conducted to explore the effects on bread chroma, specific volume, texture, and other indicators on Chlorella vulgaris bread. Based on the sensory evaluation results of orthogonal test, the optimal formula of Chlorella vulgaris bread was determined. The scanning electron microscopy, electronic nose, gas chromatography-mass spectrometry and ultraviolet spectrophotometer were used to analyze the microstructure of gluten, flavor substances, antioxidant properties of Chlorella vulgaris bread. Results The optimal formula for Chlorella vulgaris bread was 1.0% Chlorella vulgaris addition content, 53% water addition content, and 70 minutes of fermentation time. The bread prepared by this formula had a specific volume of 3.42 mL/g, hardness of 5.26 N, resilience of 0.27, cohesiveness of 0.66, springiness of 4.45, adhesiveness of 3.45 N·sec, and chewiness of 14.04. The 1,1-diphenyl-2-picrylhydrazyl free radical scavenging ability was increased by 1.72 times. Meanwhile, the bread had characteristic flavor compounds and the best sensory evaluation performance. Conclusion Chlorella vulgaris powder can enhance the nutrition of bread, endow it with unique color and flavor, which can provide reference for the application of Chlorella vulgaris in baked goods.