酿酒葡萄皮渣对曲奇饼干感官品质和物理特性的影响  

Effects of Wine Grape Pomace on Sensory Qualities and Physical Characteristics of Cookies

作　　者：王君[1] 李玉娥[1] 杨华[1] 李志刚[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品科学技术学报》2017年第5期66-71,共6页Journal of Food Science and Technology

基　　金：山西省自然科学基金资助项目(2013011033-2);山西农业大学科技创新基金项目(2010010)

摘　　要：将酿酒后的葡萄皮渣添加到曲奇饼干中可提高曲奇的营养价值和保健功效,研究了葡萄皮渣粉的添加量(5.0%~13.7%)对曲奇饼干的感官评价、物理特性和抗氧化性的影响。实验结果表明:当葡萄皮渣粉的添加量过少时(<6.0%),会导致曲奇粗糙、黏性差、易碎,但添加量过多时(>9.0%),会导致曲奇硬度增大,逐渐失去曲奇特有的疏松口感,曲奇难被嚼碎。此外,随着葡萄皮渣粉添加量的增大,产品的抗氧化性明显提高,但色泽加深。故葡萄皮渣粉在曲奇饼干中的添加量以6.0%~8.0%为宜,此时曲奇饼干酥松可口、色泽适中、香气浓郁,其感官品质和物理特性指标均有提高。该研究结果可为此功能性曲奇饼干的工业化生产提供理论基础和技术参考。Wine grape pomace from wine making would greatly improve the nutritional value and healthgiving benefits of cookies if it were added in the ingredients during cookie processing. Effects of additive amount of pomace powder on the sensory evaluation,physical characteristics,and antioxidant capacity of cookies were studied. The results showed that cookies became rough and fragile because of less viscosity with the ingredients comprised less 6. 0% pomace powder. Meanwhile,when the addition of grape pomace contents exceeded 9. 0%,it could increase the hardness and lose loose texture of cookies,and the cookies were harder during chewing. Moreover,with the increasing of the pomace content,antioxidant activity significantly increased,but color deepened. So,when 6%-8% grape pomace powder was added,cookies were luscious and sweet,crisp and tasty,color nicely and flavor distinctively. At this condition,sensory qualities and physical characteristics increased. This results offer the technical basis for industrialized production of this functional cookie.

关 键 词：葡萄皮渣 曲奇饼干 感官评价 物理特性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]