摘要:花粉是一種純天然的營養保健食品，其營養成分主要包括蛋白質、氨基酸、糖類、脂類、各種活性酶、黃酮類化合物、纖維素、木質素等。本文以高筋粉和花粉為主要原料，添加綿白糖、酵母、改良劑等輔助原料制作花粉面包，對面包的理化性質、質構性質（硬度、彈性）進行測定，通過單因素實驗和正交試驗，確定花粉面包的最佳配方為：花粉3%，綿白糖10%，酵母1.5%，改良劑1.5%；在最佳原料配方的基礎上進行加工工藝研究，通過單因素和正交試驗，確定花粉面包的最佳工藝條件為：面團醒發時間2h、焙烤時間15min。通過對最佳工藝的花粉面包中黃酮類化合物的測定，得出花粉面包中黃酮類化合物的含量為0.0136mg/g。　

關鍵詞 花粉；面包；工藝；黃酮類化合物

Abstract:Pollen is a kind of pure natural nutritional health food products, which nutritional composition including protein, amino acids, carbohydrates, lipids, enzymes, flavonoids, cellulose, lignin, etc. In this paper, with high gluten flour and pollen as the main raw material, add soft sugar, yeast, improvers as auxiliary raw material for the production of pollen bread, nature of the physical and chemical properties, bread texture (hardness, elastic) were determined after manufacture, through the single factor experiment and orthogonal test, the best formula for pollen bread was determined: pollen 3%, bread soft white sugar 10%, yeast 1.5%, improvers 1.5%; processing technology research based on the best formula of raw materials, through the single factor and orthogonal test, the optimum process conditions of pollen bread was determined: the dough to wake time 2h, baking time 15min. Through the determination of flavonoid pollen bread for optimum process of compound, calculated the pollen content of flavonoids in bread was 0.0136 mg/g.

Keywords  Pollen  Bread  Technology  Flavonoids