葛根压缩饼干工艺的研究  

Research on Hardtack Technology from the Root of Kudzu Vine

作　　者：陈琳莉[1] 唐春红[1,2] 符娟[1,2] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400067 [2]重庆工商大学绿色食品研究所,400067

出　　处：《重庆工商大学学报（自然科学版）》2013年第1期76-80,共5页Journal of Chongqing Technology and Business University:Natural Science Edition

基　　金：重庆市科委重点攻关项目(CSTC;2008AC5132)

摘　　要：以葛根粉、面粉、油、糖等为原料,研究各成分的最佳配比,通过比色法测定葛根及压缩饼干中的黄酮含量,最终得到高营养价值葛根压缩饼干。结果表明,最佳配方为:葛根粉50.0 g,面粉40.0 g,大豆分离蛋白10.0 g,复合维生素0.3 g,油20.0 g,盐1.0 g,水10.0 g,糖16.0 g,分子蒸馏单甘酯1.3 g,复合抗氧化剂2 mg,糊化部分葛根粉取1.0 g、水取10.0 g;终产品葛根压缩饼干中总黄酮含量为1.382 mg/g。烘焙和冷却过程采用焙烤炉焙烤15～25 min。此焙烤炉中的温度分成几段,温度从190℃逐渐降到145℃,将成品置于箱子中,逐渐冷却到室温。By taking the powder of the root of Kudzu vine,flour,oil,sugar and so on as material,the optimal ratio of each component is studied,the content of the flavonoids in the hardtack is determined by colorimetric method and the hardtack from the root of Kudzu vine with high nutrition is finally obtained.The results show that the optimal formula are the powder of the root of Kudzu vine 50.0 g,flour 40.0 g,protein from soybean 10.0 g,complex vitamins 0.3 g,oil 20.0 g,salt 1.0 g,water 10.0 g,sugar 16.0 g,molecular distillated monoglyceride 1.3 g and multiple antioxidants 2mg.In gelatinized part,the powder of the root of Kudzu vine is 1.0 g and water is 10.0 g.The total content of the flavonoids in the ultimate product of the hardtack is 1.382 mg/g.In the process of baking and cooling,baking 15-25 min in an oven,the baking temperature is segmented from 190 ℃ to 145 ℃ and then the baked products are put in a box to be cooled to room temperature.

关 键 词：葛根 压缩饼干 异黄酮 

分 类 号：TS201.1[轻工技术与工程—食品科学]