苦荞曲奇饼干的加工工艺研究及品质分析
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摘要
目的开发口感良好、苦荞风味突出、富有营养保健价值的苦荞曲奇饼干。方法以低筋粉、苦荞粉为主要原料,以黄油、糖霜和白砂糖、鸡蛋、全脂奶粉、芽苗粉等为辅料,以苦荞曲奇饼干的感官品质为评价标准,通过单因素与正交试验优化苦荞曲奇饼干的原辅料配比,确定饼干最优配方,并测定其营养及功能成分。结果苦荞曲奇饼干最佳配方为:低筋粉65g、市售苦荞粉33g、苦荞芽苗粉2g、黄油45g、糖霜17.5 g、白砂糖2.5 g、鸡蛋25 g、全脂奶粉6 g、食盐0.3 g、复配膨松剂0.2 g。成品饼干总黄酮含量为0.12%,膳食纤维含量为2.08%。结论制作的苦荞曲奇饼干呈浅褐黄色,口感酥松细腻,营养丰富且具有苦荞独特风味,为苦荞资源的深度开发利用提供了技术支撑。
Objective To develop tartary buckwheat cookies with good taste, outstanding flavor and nutritional and health care value. Methods Low-gluten flour and bitter buckwheat powder were used as the main raw materials, butter, icing and white sugar, eggs, whole milk powder, and sprout powder were used as accessories, and the sensory quality of bitter biscuits was used as the evaluation standard. The optimal recipe of the cookies was determined by optimizing the ratio of raw and auxiliary ingredients of bitter buckwheat cake by single-factor and orthogonal experiment, and nutritional and functional components were determined. Results The optimum formulation were obtained as follows: low gluten flour was 65 g, commercial buckwheat flour was 33 g, buckwheat bud seedling flour was 2 g, butter was 45 g, icing sugar was 17.5 g, sugar was 2.5 g, eggs was 25 g, whole milk powder was 6 g, salt was 0.3 g, and raising agent was 0.2 g. The total flavonoids content of shortcakes was 0.12%,and dietary fiber content was 2.08%. Conclusion The bitter biscuits are light brownish yellow, with a delicate and delicate taste, rich in nutrients and unique bitterness, which provides technical support for the deep development and utilization of bitter resources.
Objective To develop tartary buckwheat cookies with good taste, outstanding flavor and nutritional and health care value. Methods Low-gluten flour and bitter buckwheat powder were used as the main raw materials, butter, icing and white sugar, eggs, whole milk powder, and sprout powder were used as accessories, and the sensory quality of bitter biscuits was used as the evaluation standard. The optimal recipe of the cookies was determined by optimizing the ratio of raw and auxiliary ingredients of bitter buckwheat cake by single-factor and orthogonal experiment, and nutritional and functional components were determined. Results The optimum formulation were obtained as follows: low gluten flour was 65 g, commercial buckwheat flour was 33 g, buckwheat bud seedling flour was 2 g, butter was 45 g, icing sugar was 17.5 g, sugar was 2.5 g, eggs was 25 g, whole milk powder was 6 g, salt was 0.3 g, and raising agent was 0.2 g. The total flavonoids content of shortcakes was 0.12%,and dietary fiber content was 2.08%. Conclusion The bitter biscuits are light brownish yellow, with a delicate and delicate taste, rich in nutrients and unique bitterness, which provides technical support for the deep development and utilization of bitter resources.
引文
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[16]苏宇静,李瑜.红薯薄饼焙烤工艺研究[J].广东农业科学,2011,38(18):77-79.Su YJ,Li Y.Study on baking technology of sweet potato biscuit[J].Guangdong Agric Sci,2011,38(18):77-79.
[2]朱云辉,郭元新.我国苦荞资源的开发利用研究进展[J].食品工业科技,2014,35(24):360-365.Zhu YH,Guo YX.Research progress in development and utilization of tartary buckwheat resource in China[J].Sci Technol Food Ind,2014,35(24):360-365.
[3]Sytar O,Brestic M,Rai M.Possible ways of fagopyrin biosynthesis and production in buckwheat plants[J].Fitoterapia,2013,84:72-79.
[4]王丽,魏茂琼,邵金良,等.荞麦类黄酮成分的含量测定与分析研究[J].食品安全质量检测学报,2018,9(20):5387-5392.Wang L,Wei MQ,Shao JL,et al.Content determination and analysis of flavonoids in buckwheat[J].J Food Saf Qual,2018,9(20):5387-5392.
[5]Wieslander G,Fabjan N,Vogrin?i?M,et al.Effects of common and Tartary buckwheat consumption on mucosal symptoms,headache and tiredness:A double-blind crossover intervention study[J].J Food Agric Environ,2012,10(2):107-110.
[6]陈亚云,康玉凡.LED在芽苗菜生产中的应用及前景展望[J].中国食物与营养,2016,22(8):35-39.Chen YY,Kang YF.Application of LED in sprout production and its development prospect[J].Food Nutr China,2016,22(8):35-39.
[7]王学辉,薛风照.苦荞麦萌发过程中营养物质的变化及分布研究[J].农业机械,2013,(11):63-66.Wang XH,Xue FZ.Changes and distribution of nutrients during the germination of tartary buckwheat[J].Agric Mach,2013,(11):63-66.
[8]王静波,赵江林,彭镰心,等.苦荞芽中黄酮类化合物含量及其抗氧化性的研究[J].现代食品科技,2013,29(5):965-968.Wang JB,Zhao JL,Peng LX,et al.Development on flavonoids and antioxidant activity of tartary buckwheat sprout[J].Mod Food Sci Technol,2013,29(5):965-968.
[9]夏清,彭聪,宋超,等.苦荞发芽过程中游离氨基酸含量的变化[J].西北农林科技大学学报(自然科学版),2015,43(3):199-204.Xia Q,Peng C,Song C,et al.Changes in concentrations free amino acids during germination of tartary buckwheat[J].J Northwest A&F Univ,2015,43(3):199-204.
[10]左蕾蕾,罗西,赵雪梅,等.超微苦荞饼干的研制与体外溶出研究[J].食品科技,2017,42(4):138-142Zuo LL,Luo X,Zhao XM,et al.Preparation and in vitro dissolution of superfine grinding tartary buckwheat biscuit[J].Food Sci Technol,2017,42(4):138-142.
[11]杨芳,杨万林,陈锦玉,等.苦荞壳总黄酮超声辅助醇提工艺的优化[J].食品与机械,2015,31(5):234-238.Yang F,Yang WL,Chen JY,et al.Optimization of ultrasonic-assisted ethanol extraction for total flavonoids from buckwheat hus[J].Food Mach,2015,31(5):234-238.
[12]庞庭才,胡上英,黄海,等.小球藻饼干的研制[J].食品工业,2017,38(12):19-22.Pang TC,Hu SY,Huang H,et al.Preparation of Chlorella biscuits[J].Food Ind,2017,38(12):19-22.
[13]李慧,马薇,张美莉.玉米藜麦饼干配方的优化[J].食品工业,2018,39(9):122-126.Li H,Ma W,Zhang ML.Formula optimization of corn and quinoa biscuit[J].Food Ind,2018,39(9):122-126.
[14]GB 28050-2011预包装食品营养标签通则[S].GB 28050-2011 General rules for nutrition labeling of prepackaged foods[S]
[15]米顺利,谢振发,高程海,等.榄钱酥性饼干配方优化研究[J].粮油食品科技,2018,26(4):13-16.Mi SL,Xie ZF,Gao CH,et al.Optimization of formula of crisp biscuit with avicennia marina[J].Sci Technol Cere Oils Foods,2018,26(4):13-16.
[16]苏宇静,李瑜.红薯薄饼焙烤工艺研究[J].广东农业科学,2011,38(18):77-79.Su YJ,Li Y.Study on baking technology of sweet potato biscuit[J].Guangdong Agric Sci,2011,38(18):77-79.