摘要
为制得一款营养丰富的红枣枸杞饼干,首先开展单因素试验,探究红枣粉、枸杞粉、核桃油、红糖和牛奶添加量对饼干品质的影响;然后以感官评分为评价指标,采用正交试验法优化红枣枸杞饼干的工艺配方。研究结果表明:红枣枸杞饼干的最佳配方为每100 g低筋面粉添加红枣粉15 g、枸杞粉7 g、核桃油25 g、红糖20 g、牛奶25 g、鸡蛋25 g。按照该配方制作的红枣枸杞饼干色泽均匀,品质佳,具有红枣和枸杞特有的风味,无异味,口感酥松,不粘牙,膳食纤维质量分数达3.9%。
In order to make a nutritious Chinese date and wolfberry biscuit,the effect of the amount of red date powder,wolfberry powder,walnut oil,brown sugar,milk on the quality of biscuits was first studied by single factor experiment Then,the optimal formula of Chinese date and wolfberry biscuit based on sensory score was optimized by orthogonal experiment.The results showed that the optimal formula of Chinese date and wolfberry biscuits was as follows:15 g red date powder,7 g wolfberry powder,25 g walnut oil,20 g brown sugar,25 g milk and 25 g egg per 100 g low-gluten flour.According to this formula,the prepared red dates and medlar cookies are uniform in color,with good quality,unique flavor of red dates and medlar,no peculiar smell,crisp taste,non-sticky teeth,and 3.9%dietary fiber.
作者
付文军
孙鹤
李雯雯
汪雅馨
闵照永
FU Wenjun;SUN He;LI Wenwen;WANG Yaxin;MIN Zhaoyong(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Henan Province Dabie MountainCharacteristic Food Resources Comprehensive Utilization Engineering Technology Research Center,Xinyang 464000,China;School of Food Engineering,Hebi Polytechnic College,Hebi 458030,China)
出处
《发酵科技通讯》
CAS
2023年第2期85-91,共7页
Bulletin of Fermentation Science and Technology
基金
信阳农林学院青年基金资助项目(QN2022027)。
关键词
红枣
枸杞
正交优化
饼干
品质分析
red jujube
Chinese wolfberry
orthogonal optimization
biscuit
quality analysis
