苦荞曲奇饼干的加工工艺研究及品质分析  

Processing technology and quality analysis of tartary buckwheat biscuits

作　　者：杨芳 胡昕 马菲菲 普红梅 张绍智 杨万林 YANG Fang;HU Xin;MA Fei-Fei;PU Hong-Mei;ZHANG Shao-Zhi;YANG Wan-Lin(The Institute of Agro-Products Processing Science and Technology,Yunnan Academy of Agricultural Sciences,Kunming 650223,China;Institute of Agriculture Quality Standards & Testing Technique,Yunnan Academy of Agricultural Science,Kunming 650032,China)

机构地区：[1]云南省农业科学院农产品加工研究所,昆明650223 [2]云南省农业科学院质量标准与检测技术研究所,昆明650032

出　　处：《食品安全质量检测学报》2019年第13期4335-4340,共6页Journal of Food Safety and Quality

基　　金：云南省科技计划重点研发项目(2018BB023);昆明市高原特色农产品精深加工与质量控制重点实验室项目(2016-2-A-07187);2019年科技创新及成果转化试点专项—食品加工学科团队培育建设;云南省科技计划项目(2018BB02903)~~

摘　　要：目的开发口感良好、苦荞风味突出、富有营养保健价值的苦荞曲奇饼干。方法以低筋粉、苦荞粉为主要原料,以黄油、糖霜和白砂糖、鸡蛋、全脂奶粉、芽苗粉等为辅料,以苦荞曲奇饼干的感官品质为评价标准,通过单因素与正交试验优化苦荞曲奇饼干的原辅料配比,确定饼干最优配方,并测定其营养及功能成分。结果苦荞曲奇饼干最佳配方为:低筋粉65g、市售苦荞粉33g、苦荞芽苗粉2g、黄油45g、糖霜17.5 g、白砂糖2.5 g、鸡蛋25 g、全脂奶粉6 g、食盐0.3 g、复配膨松剂0.2 g。成品饼干总黄酮含量为0.12%,膳食纤维含量为2.08%。结论制作的苦荞曲奇饼干呈浅褐黄色,口感酥松细腻,营养丰富且具有苦荞独特风味,为苦荞资源的深度开发利用提供了技术支撑。Objective To develop tartary buckwheat cookies with good taste, outstanding flavor and nutritional and health care value.Methods Low-gluten flour and bitter buckwheat powder were used as the main raw materials, butter, icing and white sugar, eggs, whole milk powder, and sprout powder were used as accessories, and the sensory quality of bitter biscuits was used as the evaluation standard.The optimal recipe of the cookies was determined by optimizing the ratio of raw and auxiliary ingredients of bitter buckwheat cake by single-factor and orthogonal experiment, and nutritional and functional components were determined.Results The optimum formulation were obtained as follows: low gluten flour was 65 g, commercial buckwheat flour was 33 g, buckwheat bud seedling flour was 2 g, butter was 45 g, icing sugar was 17.5 g, sugar was 2.5 g, eggs was 25 g, whole milk powder was 6 g, salt was 0.3 g, and raising agent was 0.2 g.The total flavonoids content of shortcakes was 0.12%,and dietary fiber content was 2.08%.Conclusion The bitter biscuits are light brownish yellow, with a delicate and delicate taste, rich in nutrients and unique bitterness, which provides technical support for the deep development and utilization of bitter resources.

关 键 词：苦荞 饼干 苦荞芽苗粉 黄酮 膳食纤维 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]