摘要
以低筋小麦粉、松茸粉为主要原料,研制松茸蔓越莓酥性饼干。以感官评分为指标,运用模糊综合评定法确定各单因素最佳使用量范围,在此基础上,通过响应面进行配方优化,并测定产品理化指标和质构特性。结果表明:在低筋小麦粉100%、松茸粉16.6%、小苏打0.9%、黄油53.6%、白砂糖37.9%、鸡蛋13%、蔓越莓10%、奶粉5%、盐0.8%,上火210℃、下火180℃条件下烘烤10 min时,制得的松茸蔓越莓饼干片形整齐、酥松爽口、风味均衡,感官评分为92.1分。此条件下,产品理化指标符合国家标准。其硬度为(1465.35±62.95)g、酥脆性为(937.89±15.23)g·s、咀嚼性为(1206.29±38.67)mJ、弹性为(0.237±0.02)mm。将产品质构参数与市售酥性饼干相比,结果表明产品的各项参数均达到市售要求。
Using low gluten wheat flour and Tricholoma matsutake powder as main raw materials,Tricholoma matsutake cranberry crisp biscuits were prepared.Taking the sensory score as the index,the fuzzy comprehensive evaluation method was used to determine the optimal dosage range of each single factor.On this basis,the formula was optimized by response surface,and the physical and chemical indexes and texture properties of the product were determined.The results showed that when low gluten wheat flour 100%,Tricholoma matsutake powder 16.6%,baking soda 0.9%,butter 53.6%,granulated sugar 37.9%,egg 13%,cranberry 10%,milk powder 5%,salt 0.8%,and baking 10 min at 210℃and 180℃.The dried Tricholoma matsutake cranberry biscuit was neat,crisp and well-balanced,and the sensory score was 92.1 points.Under these conditions,the physical and chemical indexes of the product accorded with the national standard,with hardness(1465.35±62.95)g,crispness(937.89±15.23)g·s,chewiness(1206.29±38.67)mJ and elasticity(0.237±0.02)mm.The texture parameters of the products were compared with those of crispy biscuits sold in the market,and the results showed that all the parameters of the products meet the requirements of the market.
作者
凌云坤
蒋方国
刘达玉
徐斌
倪霞
李翔
LING Yun-kun;JIANG Fang-guo;LIU Da-yu;XU Bin;NI Xia;LI Xiang(School of Food and Biological Engineering,Chengdu University,Chengdu 610106,Sichuan,China;Sichuan Quality Agro Products Co.,Ltd.,Chengdu 610203,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第12期149-156,共8页
Food Research and Development
基金
成都市高校院所科技人才创新服务资助项目(2020-RC03-00018-CG、2020-RC03-00025-CG、2020-RC03-00026-CG)
成都市重大科技应用示范项目(2019-YF09-00061-SN)。
关键词
松茸
模糊综合评价
响应面
质构特性
理化指标
酥性饼干
Tricholoma matsutake
fuzzy comprehensive evaluation
response surface
texture properties
physicochemical index
crisp biscuit
