摘要
为研制一款具有高膳食纤维含量的饼干制品,提高竹笋综合利用率,本文将金佛山方竹笋全粉添加至饼干中,以色度值、质构特性、感官评价为指标对饼干进行品质分析,探究竹笋粉添加量、黄油添加量、白砂糖添加量、烘焙温度、烘焙时间对饼干品质的影响,通过单因素实验优化方竹笋全粉酥性饼干的工艺配方。结果表明,随着CQSP添加量的增加,饼干a^(*)值和b^(*)值均增大,添加量为0%~3%时,L^(*)值变化不显著(P>0.05),添加量为4%~5%时,饼干亮度明显降低,饼干硬度、脆度、咀嚼性均逐渐增大。随黄油添加量的增加,饼干的硬度、脆度、咀嚼性减小,黄油添加量为24%时饼干品质较佳。饼干的硬度随白砂糖添加量的增加而增大,当白砂糖添加量为13%~15%时,饼干硬度最为适宜。饼干的L^(*)值随着烘焙温度的升高而逐渐减小,当烘焙温度为160~180℃时,饼干明显变暗。随着烘焙时间的延长,饼干a^(*)值和b^(*)值增大,L^(*)值逐渐减小,硬度、脆度、咀嚼性均逐渐增大。经单因素优化后得到方竹笋全粉酥性饼干的较优工艺配方为CQSP添加量3%、黄油添加量24%、白砂糖添加量13%、烘焙温度150℃、烘焙时间25 min,在此工艺条件下,饼干L^(*)值为71.1,a^(*)值为2.05,b^(*)值为27.43,硬度为2466.16 g,脆度为2050.02 g,咀嚼性为541.29,感官评分达到83.1分。研究结果可为方竹笋加工副产物的高值化利用提供一定的理论参考。
To develop a biscuit product with high dietary fiber content and improve the comprehensive utilization rate of bamboo shoots,Chimonobambusa quadrangularis shoot powder(CQSP)was added to biscuits.Inspected by the effect of CQSP addition,butter addition,sugar addition,baking temperature and baking time on the quality of biscuits,using chroma value,texture properties and sensory evaluation as the index,studied by single factor experiment to optimize the Chimonobambusa quadrangularis shoot biscuits craft formula.The results showed that with the increase of CQSP addition,the a^(*)and b^(*)of biscuits increased.The L^(*)did not change significantly when the content of CQSP was added from 0%to 3%,the brightness of biscuits decreased significantly(P>0.05)when the content of CQSP was added from 4%to 5%,and the hardness,crispness and chewiness of biscuits increased gradually.The hardness,crispness and chewiness of the biscuits decreased with the increase of butter content.The biscuit quality was better,when the content of butter added was 24%.The hardness of the biscuit increased with the increase of sugar content.When the sugar content was 13%~15%,the biscuit hardness was the best.The L^(*)of biscuits gradually decreases with the increase of baking temperature.When the baking temperature was 160~180℃,the biscuits become dark obviously.With the increase of baking time,the a^(*)and b^(*)of biscuits increased,the L^(*)gradually decreased,and the hardness,crispness and chewiness of biscuits increased gradually.After single factor optimization,the best formula of CQSP crisp biscuit was CQSP 3%,butter 24%,sugar 13%,baking at 150℃for 25 minutes.Under the technological conditions,the L^(*)of was 71.1,the a^(*)was 2.05,the b^(*)was 27.43,the hardness was 2466.16 g,the crispness was 2050.02 g,the chewiness was 541.29,the sensory score could reach 83.1.The results can provide a theoretical reference for high value utilization of by-products of bamboo shoot processing.
作者
李艳艳
廖雪勤
程诗涵
张甫生
李彬
吴良如
郑炯
LI Yanyan;LIAO Xueqin;CHENG Shihan;ZHANG Fusheng;LI Bin;WU Liangru;ZHENG Jiong(College of Food Science,Southwest University,National Demonstration Center for Experimental Food Science and Engineering Education(Southwest University),Chongqing 400715,China;Chongqing Academy of Forestry,Chongqing 400036,China;China National Bamboo Research Center,Hangzhou 310012,China)
出处
《食品工业科技》
CAS
北大核心
2023年第15期238-247,共10页
Science and Technology of Food Industry
基金
重庆市科技兴林项目(2021-8,ZD2022-4)
贵州省特色林业产业研发项目(2020-28)
西南大学大学生创新创业训练计划项目(X202210635590)。
关键词
金佛山方竹笋全粉
饼干
色泽
质构特性
感官品质
Chimonobambusa quadrangularis shoot powder
biscuits
color
texture properties
sensory qualities
