海水螺旋藻低糖酥性饼干配方的优化  

Processing technology of spirulina low-sugar crisp biscuits

作　　者：乔银娟 劳超 易湘茜[1] 高程海[1] 韦金娜 

机构地区：[1]广西中医药大学广西北部湾海洋中药应用技术与产品研发实验室,广西南宁530200 [2]广西壮族自治区技术市场,广西南宁530022

出　　处：《食品工业科技》2018年第5期157-160,共4页Science and Technology of Food Industry

基　　金：2016年国家级大学生创新创业训练计划项目(桂教高教[2015]95号);广西高校科技创新能力提升工程专项项目(70-ZJGX2016001);广西重点实验室建设项目(16-380-29)

摘　　要：以海水螺旋藻粉和面粉为主要原料,配以黄油、奶粉、木糖醇和白砂糖,研制出一种螺旋藻酥性饼干。通过单因素及正交实验,以感官评价为指标,考察螺旋藻粉、糖(木糖醇∶白砂糖)、黄油、膨松剂的添加量对饼干品质的影响,结果得出最优配方为螺旋藻粉2%、木糖醇∶白砂糖(1∶1)25%、黄油40%、膨松剂0.9%,感官评分为93.80±0.70。按照最优配方加工得到的海水螺旋藻低糖酥性饼干的硬度为(174±1.50)g、内聚性为(0.28±0.05)、弹性为(0.71±0.08)mm、咀嚼性为(30±0.56)g。对最优配方的饼干进行水分、pH、松密度、酸价、碱度、菌落总数等理化指标和卫生指标检验,检验结果均符合我国相关国家标准饼干标准。Spirulina biscuits were made with the main material cake flour, spirulina powder, butter, xylitol and sugar, milk powder,developed nutritious spiIulina crisp biscuit. Inspected by the effect of spirulina powder, xylitol and sugar, butter and raising agent on the quality of biscuits, studied by single factor and orthogonal experiment, using sensory evaluation as the index, the results of the best formula of spirulina crisp biscuit was spirulina powder 2% , xylitol and sugar（ 1 ： 1 ）25% , butter 40% , raising agent 0.9% .The sensory evaluation score was 93.80 ±0.70.According to the optimal formulation, the hardness of the spirulina low- sugar crisp biscuits was （ 174 ±1.50） , the cohesion was （0.28 ±0.05 ）, the elasticity was （ 0.71 ±0.08 ） mm, the chewiness was （ 30 ±0.56） g. The physical and chemical indicators such as to moisture, pH, bulk density, acid value, alkalinity, and health indicators of aerobic bacterial count inspection of the best formula of biscuits were conform to the requirements of the sensmy our country＇ s relevant national standards biscuit standard.

关 键 词：海水螺旋藻 酥性饼干 工艺 理化指标 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]