摘要
青稞饼干口味单一,且因青稞原料口感粗糙而影响青稞饼干的品质。因此,探究以蓝莓为主要原料在青稞饼干加工中的应用。以感官评价分数为指标,在单因素实验的基础上通过正交实验,研究青稞粉(67%~100%)、蓝莓酱(25%~58%)、白砂糖(4%~21%)及水(13%~29%)的添加量(质量分数)对饼干品质的影响。结果表明,饼干的感官评分随着青稞粉、蓝莓酱、白砂糖及水的添加量的增加均呈现先增加后降低的趋势;当蓝莓酱的添加量为42%~50%(质量分数)时能有效改善青稞饼干的品质;此外各因素对饼干品质的影响顺序为:水>白砂糖>青稞粉>蓝莓酱。在蓝莓青稞饼干的最优配方下,所得饼干的外形、色泽、口感及滋味优良且理化性质均符合国家标准,为我国高原地区青稞原料的相关产品开发提供借鉴。
Barley biscuits product doesn't have many different kind of tastes,and its rough taste affects the quality of the biscuits.Therefore,blueberry barley biscuit formulation was studied.The effect of the amounts of barley powder(67%-100%),blueberry paste(25%-58%),sugar(4%-21%)and water(13%-29%)on the quality of the biscuits were inveistigated.The results showed that the sensory scores of biscuits initially increased with the amount of highland barley powder,blueberry jam,granulated sugar and water,but then decreased.The quality of the barley biscuits was improved when the amount of blueberry sauce was 42%-50%.In addition,the order of factors affecting the quality of biscuits was:water>white sugar>barley powder>blueberry sauce.Under the optimal conditions of biscuit formulation,the appearance,color,flavor,taste and physicochemical properties of the obtained biscuit were acceptable.This study provides a reference for the development of highland barley related products.
作者
杨青青
杨柳
李翊鑫
刘雄
覃小丽
YANG Qing-qing;YANG Liu;LI Yi-xin;LIU Xiong;QIN Xiao-li(College of Food Science,National Demonstration Center for Experimental Food Science and TechnologyEducation,Southwest University,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第3期215-219,共5页
Food and Fermentation Industries
基金
国家自然科学基金(No.31601430)；中央高校基本科研业务费专项(No.XDJK2017B040)；重庆市博士后科研项目特别资助(No.Xm2017046)
关键词
青稞
蓝莓
饼干
highland barley
blueberry
biscuits
