蛋白核小球藻韧性饼干加工工艺研究  

The Process Technology of Semi Hard Biscuit with Chlorella pyrenoidosa

作　　者：李家泳 刘锐[1] 刘晖[1] 罗柳茵 明彩兵[1] 王琴[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《食品工业》2017年第3期35-39,共5页The Food Industry

基　　金：广东省省级科技计划对外合作项目;项目编号2013B051000083

摘　　要：研究了蛋白核小球藻韧性饼干的加工工艺及配方,考察了黄油、蛋白核小球藻粉、白砂糖和水的添加量对饼干感官品质的影响。在单因素试验的基础上,应用响应面分析法对主要因素进行优化,得出蛋白核小球藻韧性饼干的最佳配方。经优化后的蛋白核小球藻韧性饼干最佳配方是:蛋白核小球藻粉1.04%,黄油20.02%,水29.12%,白砂糖25.16%,食盐0.5%,小苏打0.8%,泡打粉0.8%(以上百分比均为低筋面粉质量比)。The Chlorella pyrenoidosa biscuit processing technology and formulations were studied and the influence of butter,pyrenoidosa powder, sugar, water, salt, baking soda, baking powder added amount on the sensory quality of the biscuits was investigated. Based on single factor experiments, response surface analysis of the main factors to optimize pyrenoidosa biscuit optimal formulation was optimized as followings： 1.04% Chlorella pyrenoidosa, 20.02% butter, 29.12% water, 25.16% sugar,0.5% salt, 0.8% baking soda, 0.8% baking powder（above percentages are low-gluten flour mass ratio）.

关 键 词：蛋白核小球藻韧性饼干 加工工艺 响应面分析法 最佳配方 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]