硬脆棒状饼干的生产工艺研究
摘要
硬脆型饼干是目前饼干类产品的又一趋势,而硬脆棒状饼干因其口味和造型的优点会更受消费者欢迎,但生产工艺独特而需要研究。
本文针对影响硬脆棒状饼干的原料成分和加工工艺参数进行了研究,以面粉、氧化马铃薯淀粉、预糊化氧化木薯淀粉、α-玉米淀粉为主要原料,制作具有硬脆口感的饼干制品,得出主要原料的添加比例(以面粉用量为基础)为：氧化马铃薯淀粉13.3%,预糊化氧化木薯淀粉3.0%,α-玉米淀粉10.0%。加工工艺参数为：辊轧速度28Hz,挤出速度28Hz,挤出压力0.50-0.60MPa。产品口感硬脆,达到目标口感；产品外形达到预期设定规格；通过TA质构仪测试,测得平均压力为2130g,所用平均时间为0.16s,所得数据属于设定范围,并与感官测试结果一致。对消费者喜好性口味测试表明,该产品比现行产品的市场的接受程度高,具有良好的市场潜景。
在实验室研究基础上,通过多次中试重现,表明所研究产品具有加工可行性,并且经统计饼干生产时损耗为5.0%,较正常产品的8.0%损耗要低,可有效降低生产成本。
Recently, cracker biscuit has developed to become a new trend in the filed of biscuit products. The texture, taste and shape of cracker biscuit are different from traditional biscuits, so it would be more popular and acceptable by consumers. Because of its unique production process, more research on this study is needed.
In this article, some effected factors, such as raw materials and the process parameters, were studied. As wheat flour, oxidation potato starch, pre-gelatinized tapioca starch and a-corn starch are the study targets. To be able to obtain the texture of such cracker biscuit, the optimum ratio of raw materials is (baker's percentages):13%for oxidation potato starch,3.0%for pre-gelatinized tapioca starch and 10.0%for a-corn starch. The expected process parameters were obtained:roller speed of 28Hz, extruder speed of 28Hz and extruder pressure of 0.50-0.60MPa. The result shows biscuit of smooth surface, stick shape and texture that meet the conditions of our expected perfect biscuit. Texture Analyzer shows the measured average pressure was 2194g and the average time used was 0.16s. The test data is within the range of theoretical values, and is consistent with the consumer sensory test results. The results of the consumer surveys show that the biscuit is more acceptable than similar products that currently presented in the markets. Therefore, it has good market prospects.
Based on the studies in the laboratory and several line trials, the confirmed formula is feasible for production. After more research was done, we found that only 5%of product was loss during the production process, lower than the normal value of 8.0%. The process enhances production efficiency and reduces production wastage.
本文针对影响硬脆棒状饼干的原料成分和加工工艺参数进行了研究,以面粉、氧化马铃薯淀粉、预糊化氧化木薯淀粉、α-玉米淀粉为主要原料,制作具有硬脆口感的饼干制品,得出主要原料的添加比例(以面粉用量为基础)为：氧化马铃薯淀粉13.3%,预糊化氧化木薯淀粉3.0%,α-玉米淀粉10.0%。加工工艺参数为：辊轧速度28Hz,挤出速度28Hz,挤出压力0.50-0.60MPa。产品口感硬脆,达到目标口感；产品外形达到预期设定规格；通过TA质构仪测试,测得平均压力为2130g,所用平均时间为0.16s,所得数据属于设定范围,并与感官测试结果一致。对消费者喜好性口味测试表明,该产品比现行产品的市场的接受程度高,具有良好的市场潜景。
在实验室研究基础上,通过多次中试重现,表明所研究产品具有加工可行性,并且经统计饼干生产时损耗为5.0%,较正常产品的8.0%损耗要低,可有效降低生产成本。
Recently, cracker biscuit has developed to become a new trend in the filed of biscuit products. The texture, taste and shape of cracker biscuit are different from traditional biscuits, so it would be more popular and acceptable by consumers. Because of its unique production process, more research on this study is needed.
In this article, some effected factors, such as raw materials and the process parameters, were studied. As wheat flour, oxidation potato starch, pre-gelatinized tapioca starch and a-corn starch are the study targets. To be able to obtain the texture of such cracker biscuit, the optimum ratio of raw materials is (baker's percentages):13%for oxidation potato starch,3.0%for pre-gelatinized tapioca starch and 10.0%for a-corn starch. The expected process parameters were obtained:roller speed of 28Hz, extruder speed of 28Hz and extruder pressure of 0.50-0.60MPa. The result shows biscuit of smooth surface, stick shape and texture that meet the conditions of our expected perfect biscuit. Texture Analyzer shows the measured average pressure was 2194g and the average time used was 0.16s. The test data is within the range of theoretical values, and is consistent with the consumer sensory test results. The results of the consumer surveys show that the biscuit is more acceptable than similar products that currently presented in the markets. Therefore, it has good market prospects.
Based on the studies in the laboratory and several line trials, the confirmed formula is feasible for production. After more research was done, we found that only 5%of product was loss during the production process, lower than the normal value of 8.0%. The process enhances production efficiency and reduces production wastage.
引文
[1]李琳,李冰,胡松青.现代饼干甜点生产技术.北京：中国轻工业出版社,2001.3.
[2]《中华人民共和国轻工业行业标准——饼干通用技术条件》(Q131253-91)
[3]黄强.中国饼干行业发展概况与展望.CHINA FOOD & MARKET¨2006:21-22.
[4]中国饼干市场极具发展潜力(二),http://www.niangzao.net/news/618/ 61897.html,2006:11-12.
[5]流馨.世界饼干市场向何处去.中国食品工业,2004,(12)：22-24.
[6]黄磷.饼干市场现状分析.产业经济,2006,(6)：45-46.
[7]王贞.我国烘烤食品行业发展前景喜人.北京经济瞭望,1999,(5)：64.
[8]丁华.北京饼干市场调查.饼干专题·产业·副食调料,2002,(2)：37.
[9]林隽楷.饼干市场综述.华糖商情,2001,(23),36.
[10]姚金花.我国饼干业发展前景看好.北京经济瞭望,1999,(5)：62.
[11]休闲食品—五大发展趋势引领新商机,2010：http://www.lingshi.info/html/13/n-13.html。
[12]我国休闲食品行业现状,2010：http://www.tech-food.com.
[13]2009年中国饼干行业研究咨询报告,2009.http://WWW.360BaoGao.com/2009-04/2009bingganyan jiuzixunBaoGao.html.
[14]Givaudan饼干市场,2008：7-8.
[15]刘志洪.江苏省饼干行业市场研究分析.地方食品,2007,(11)：38-39.
[16]李艳秋.饼干产业的五彩路.中国食品市场,2001,(6)：26-27.
[17]最新饼干生产企业市场现状分析,2009:http://www.8cxo.com/ shichangyingxiao.
[18]陈送兵.面粉对饼干质量的影响.食品科技,1997,(3)：16-17.
[19]赵晋府.焙烤食品.食品工艺学.北京：中国轻工业出版社,1999.11.
[20]何东平,罗卫东,林国祥.饼干生产中对油脂的质量要求.食品科技,1999,(1)：19-20.
[21]蔡光荣.知此知彼做好饼干.中华烘焙,1999,(10)：13-16.
[22]贡汉坤.烘焙食品生产技术.北京：科学出版社,2004.
[23]刘传福,董海洲,侯汉学.影响饼干的关键因素分析.食品工业科技,2002,23(8)：86-89.
[24]王显伦,张文堂.饼干生产工艺及配方设计研究.食品科学,1991,(12)：23-27.
[25]王显伦.高档饼干生产工艺及配方设计研究.新疆粮油科技,1992,(2)：25-29.
[26]蔺毅峰.焙烤食品加工工艺与配方.北京：化学工业出版社,2006.
[27]D. R. Shelton, B. L. D Appolonia:Carbohydrate Functionality in the Baking Process.Cereal Foods World.1985,30(7):437-442.
[28]质构仪测定原理,www. glzy8. com.
[29]姜松,贾瑜,石吉勇.韧性饼干脆性评价方法的研究.食品科学,2010.31(15)：60-63.
[30]薛文通,李里特.新版饼干配方.北京：中国轻工业出版社,2001,1.
[31]李道龙.饼干制作与水.食品工业,1998,(6)：18-20.
[32]高嘉安.淀粉与淀粉制品工艺学.北京：中国农业大学出版社,2001.
[33]张友松.变性淀粉生产与应用手册.北京：中国轻工业出版社,1999.
[34]李芳良,童张法,麻昌爱,卫群兰.木薯交联氧化淀粉的制备及性能研究.现代食品科技,2008,25(2)：157-161.
[35]李云雁,胡传荣.实验设计与数据处理.北京：化学工业出版社,2005.
[36]王钦德.食品实验设计与统计分析.北京：中国农业大学出版社,2003.
[37]郭奇慧、白雪等.感官品评方法在契达奶酪中的应用.乳业科学与技术.2010,(5)：223-224.
[38]赵镭、牛丽影等.橙汁感官品质指标重要性调查.食品科学,2008,29(9),62-65.
[39]PANAMA S, HOEHNB E, ROTHC H R, et al. Importance and consumer perception of freshness of apples[J]. Food Quality and Preference,2006,17(1/2):9-19.
[40]WEI S, SINGGIH S, WOODS E J, et al. How important is appearance? Consumer preferences for mandarins in Indonesia [J]. International Journal of Consumer Studies,2003,27(5):406-411.
[41]Robort. C. Lindsay:Flavor Ingredient Technology.Food Technology. 1984,38(1):76-81.
[2]《中华人民共和国轻工业行业标准——饼干通用技术条件》(Q131253-91)
[3]黄强.中国饼干行业发展概况与展望.CHINA FOOD & MARKET¨2006:21-22.
[4]中国饼干市场极具发展潜力(二),http://www.niangzao.net/news/618/ 61897.html,2006:11-12.
[5]流馨.世界饼干市场向何处去.中国食品工业,2004,(12)：22-24.
[6]黄磷.饼干市场现状分析.产业经济,2006,(6)：45-46.
[7]王贞.我国烘烤食品行业发展前景喜人.北京经济瞭望,1999,(5)：64.
[8]丁华.北京饼干市场调查.饼干专题·产业·副食调料,2002,(2)：37.
[9]林隽楷.饼干市场综述.华糖商情,2001,(23),36.
[10]姚金花.我国饼干业发展前景看好.北京经济瞭望,1999,(5)：62.
[11]休闲食品—五大发展趋势引领新商机,2010：http://www.lingshi.info/html/13/n-13.html。
[12]我国休闲食品行业现状,2010：http://www.tech-food.com.
[13]2009年中国饼干行业研究咨询报告,2009.http://WWW.360BaoGao.com/2009-04/2009bingganyan jiuzixunBaoGao.html.
[14]Givaudan饼干市场,2008：7-8.
[15]刘志洪.江苏省饼干行业市场研究分析.地方食品,2007,(11)：38-39.
[16]李艳秋.饼干产业的五彩路.中国食品市场,2001,(6)：26-27.
[17]最新饼干生产企业市场现状分析,2009:http://www.8cxo.com/ shichangyingxiao.
[18]陈送兵.面粉对饼干质量的影响.食品科技,1997,(3)：16-17.
[19]赵晋府.焙烤食品.食品工艺学.北京：中国轻工业出版社,1999.11.
[20]何东平,罗卫东,林国祥.饼干生产中对油脂的质量要求.食品科技,1999,(1)：19-20.
[21]蔡光荣.知此知彼做好饼干.中华烘焙,1999,(10)：13-16.
[22]贡汉坤.烘焙食品生产技术.北京：科学出版社,2004.
[23]刘传福,董海洲,侯汉学.影响饼干的关键因素分析.食品工业科技,2002,23(8)：86-89.
[24]王显伦,张文堂.饼干生产工艺及配方设计研究.食品科学,1991,(12)：23-27.
[25]王显伦.高档饼干生产工艺及配方设计研究.新疆粮油科技,1992,(2)：25-29.
[26]蔺毅峰.焙烤食品加工工艺与配方.北京：化学工业出版社,2006.
[27]D. R. Shelton, B. L. D Appolonia:Carbohydrate Functionality in the Baking Process.Cereal Foods World.1985,30(7):437-442.
[28]质构仪测定原理,www. glzy8. com.
[29]姜松,贾瑜,石吉勇.韧性饼干脆性评价方法的研究.食品科学,2010.31(15)：60-63.
[30]薛文通,李里特.新版饼干配方.北京：中国轻工业出版社,2001,1.
[31]李道龙.饼干制作与水.食品工业,1998,(6)：18-20.
[32]高嘉安.淀粉与淀粉制品工艺学.北京：中国农业大学出版社,2001.
[33]张友松.变性淀粉生产与应用手册.北京：中国轻工业出版社,1999.
[34]李芳良,童张法,麻昌爱,卫群兰.木薯交联氧化淀粉的制备及性能研究.现代食品科技,2008,25(2)：157-161.
[35]李云雁,胡传荣.实验设计与数据处理.北京：化学工业出版社,2005.
[36]王钦德.食品实验设计与统计分析.北京：中国农业大学出版社,2003.
[37]郭奇慧、白雪等.感官品评方法在契达奶酪中的应用.乳业科学与技术.2010,(5)：223-224.
[38]赵镭、牛丽影等.橙汁感官品质指标重要性调查.食品科学,2008,29(9),62-65.
[39]PANAMA S, HOEHNB E, ROTHC H R, et al. Importance and consumer perception of freshness of apples[J]. Food Quality and Preference,2006,17(1/2):9-19.
[40]WEI S, SINGGIH S, WOODS E J, et al. How important is appearance? Consumer preferences for mandarins in Indonesia [J]. International Journal of Consumer Studies,2003,27(5):406-411.
[41]Robort. C. Lindsay:Flavor Ingredient Technology.Food Technology. 1984,38(1):76-81.