新鲜螺旋藻吐司的研制及品质分析
Development and Quality Analysis of Fresh Spirulina Toast

本论文旨在研制一种将新鲜螺旋藻直接添加的新型吐司面包，探究新鲜螺旋藻泥、高筋面粉、黄油、白砂糖对吐司面包品质的影响。以感官评定为指标，通过单因素和正交试验及其分析，最终确定新鲜螺旋藻吐司的最佳制备工艺为：在高筋面粉51%的基准下，添加新鲜螺旋藻泥12%、白砂糖10%、黄油5%，发酵时间3 h。按此工艺制作的新鲜螺旋藻吐司感官评分最高，为58分(满分60分)。营养成分分析显示，产品蛋白质含量8.58 g/100g，脂肪5.78%，同时富含叶绿素(1.2 mg/g)、铁(8.7 mg/100g)和锌(3.5 mg/100g)。微生物指标符合GB 7099-2015要求。本研究为新鲜螺旋藻在烘焙食品中的功能性应用提供了重要的参考依据和技术支持。
This thesis aims to develop a new type of toast bread with the direct addition of fresh Spirulina platensis, and to explore the effects of fresh Spirulina platensis liquid, high-gluten flour, butter, and white sugar on the quality of the toast bread. Taking sensory evaluation as the index, through single-factor and orthogonal tests and their analysis, the optimal preparation process of fresh Spirulina platensis toast is finally determined as follows: based on 51% of high-gluten flour, add 12% of fresh Spirulina platensis liquid, 10% of white sugar, 5% of butter, and the fermentation time is 3 hours. The fresh Spirulina platensis toast made according to this process has the highest sensory score, which is 58 points (out of a total of 60 points). The analysis of nutritional components shows that the product contains 8.58 g of protein per 100 g, 5.78% of fat, and is also rich in chlorophyll (1.2 mg/g), iron (8.7 mg/100g), and zinc (3.5 mg/100g). The microbial indicators meet the requirements of GB 7099-2015. This study provides important reference basis and technical support for the functional application of fresh Spirulina platensis in baked foods.