摘要:蘆薈含有豐富的營養物質，營養配比符合聯合國糧農組織(FAO)推薦值。蘆薈有健胃潤腸、消炎抗菌、改善免疫功能、增加白介素、消除內毒素和有害自由基、增強食欲、提高睡眠質量、健腦、改善全身健康狀態等保健作用，被稱為維生素、氨基酸和礦物質的寶庫，可補充人體所需的這些物質，將蘆薈與高筋粉混合制作蘆薈面包，不僅豐富了面包品種，而且具有一定的營養，成為更加適合于人類的營養保健品。本文采用將蘆薈打成漿然后加入面粉中，制作成蘆薈營養面包。蘆薈營養面包的加工工藝為：原輔料處理、面團調制、整型、發酵、成型、烘焙、冷卻、包裝、成品。最佳工藝是發酵時間2h、焙烤時間15min。最佳配方是蘆薈7.5%、綿白糖10%、酵母1.5%、改良劑1%。在面包中添加不同量的蘆薈，對面包理化特性及質構特性（包括硬度、彈性）進行研究，得到蘆薈添加量在7.5%的時候面包的質構最好，通過紫外分光光度法測定出蘆薈營養面包中大黃素的含量為0.001414%。

關鍵詞 蘆薈；面包；質構

Abstract:Aloe contains many nutrients, whose nutrient proportion matches the recommended values of the United Nations Food and Agriculture Organization (FAO). Aloe can intestine the stomach, anti-inflammatory, improve immune function, increase the interleukin, eliminate endotoxin and harmful free radicals, increase the appetite, improve sleepy quality, strongen the brain, improve the health, which is known as the treasure house of vitamins, amino acids and minerals and these substances can complement the needs of humans’ body. Aloe bread is made by aloe and high gluten flour mixed, which not only enrich the varieties of bread, but also has a certain nutrition, its nutritional and healthy care will become more suitable for humans. The aloe is pulped, then is added in the flour, then is made into the aloe nutritional bread. The processing technology of aloe nutritional bread: raw material processing, the dough, shaping, forming, baking, fermentation, cooling, packaging, product. The optimum process for aloe bread: the best fermentation time is 2h, the best baking time is 15 minutes. The best formula for aloe bread is aloe 7.5%, bread soft white sugar 10%, yeast 1.5%, improves 1%. Adding different amount of aloe vera to the bread, the physicochemical properties and textural properties (including hardness, elastic) are studied, the best amount of aloe vera added to the bread is 7.5% when the bread texture is best, and by ultraviolet spectrophotometry determination for the amount of emodin in aloe nutritive bread is 0.001414%.

Keywords   Aloe   Bread   Texture