摘要
葛粉酥性饼干因葛粉的添加而具有一定的健康价值,但也因葛粉的添加而存在口感粗糙、暗裂等质量问题。酶制剂能有效改善饼干品质,提高食品安全性。本文通过感官评价和质构仪测定研究不同酶制剂对葛粉酥性饼干品质的影响,并利用酶制剂研制一种低油脂葛粉饼干,减少配方中油脂的用量,又同时能够保证饼干的口感、酥松度和硬度等品质。实验结果表明,添加酶制剂能有效改善葛粉酥性饼干的感官质量和质构,相对于添加单一的酶制剂,添加含蛋白酶和α-淀粉酶的复配酶制剂效果最好;在应用复配酶制剂研制一种低油脂葛粉饼干时,油脂的最佳添加量为25%。
The crispy biscuit of kudzu powder has certain health value due to the addition of kudzu powder,but there are also quality problems such as rough taste and dark crack due to the addition of kudzu powder.Enzyme preparation can effectively improve the quality of biscuits and improve food safety.In this paper,sensory evaluation and texture analyzer determination were used to study the influence of different enzyme preparation on the quality of kudzu crispy biscuit,and the use of enzyme preparation to develop a low-fat kudzu biscuit to reduce the amount of oil in the formula,while ensuring the taste,crispness and hardness of the biscuit.The experimental results show that the addition of enzyme preparation can effectively improve the sensory quality and texture of kudzu crispy biscuit,and the best effect of adding protease andα-amylase compound enzyme preparations is the best than adding a single enzyme preparation;when using compound enzyme preparation to develop a low-fat kudzu biscuit,the optimal amount of oil is 25%.
作者
林颖媚
LIN Yingmei(Guangzhou Eagle-Coin Food Group Co.,Ltd.,Guangzhou 510000,China)
出处
《食品安全导刊》
2022年第14期111-114,共4页
China Food Safety Magazine
关键词
葛粉酥性饼干
酶制剂
感官评价
质构
低油脂
kudzu crispy biscuit
enzyme preparations
sensory evaluation
texture
low-fat
