黑木耳荠菜大黄米韧性饼干生产工艺的优化  

Process Optimization of Semi Hard Biscuit Composed of Black Fungus,Shepherd’s Purse and Rhubarb Rice

作　　者：冯彩月 王正金 王力 赵浩岚 李思瑶 陈瑞琪 张钧雅 杨琳 王欣[1] Feng Caiyue;Wang Zhengjin;Wang Li;Zhao Haolan;Li Siyao;Chen Ruiqi;Zhang Junya;Yang Lin;Wang Xin(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2020年第2期51-59,共9页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省2018年省级大学生创新创业训练计划项目(201810223085)。

摘　　要：为获得黑木耳荠菜大黄米韧性饼干的最优生产工艺,以大黄米、低筋面粉为主要原料,添加黑木耳、荠菜等辅料研制新款杂粮饼干,以感官评分及质构为评价指标,在单因素基础上,通过响应面及正交实验进行优化。结果表明,最优配方为大黄米面团中大黄米为24.68 g、低筋面粉20.0 g,蛋液10.0 g,糖10.0 g,油3.5 g,水10.0 g;荠菜面团中荠菜粉2.06 g、水10.0 g,木耳面团中木耳粉2.41 g、水16.0 g,其他各物料添加量为大黄米面团相应成分的80%。最佳焙烤条件为上火温度190℃、下火温度170℃、焙烤时间15 min。在此优化条件下可获得口感良好、色泽诱人的黑木耳荠菜大黄米韧性饼干。In order to obtain the best process for producing semi hard biscuit composed of black fungus,shepherd’s purse and rhubarb rice,the processing technology was optimized by using response surface and orthogonal experimental design on the basis of single factor test.Rhubarb rice and low-gluten flour were used as the main raw materials to study the effect of sensory evaluation score and texture,adding black fungus powder and shepherd’s purse powder as excipients.The results showed as follows:there were rhubarb rice 24.68 g,low gluten flour 20.0 g,egg liquid 10.0 g,sugar 10.0 g,oil 3.5 g,water 10.0 g in rhubarb rice dough.The shepherd’s purse dough was added shepherd’s purse powder 2.06 g and water 10.0 g.In the black fungus dough there were 2.41 g black fungus powder and 16.0 g water,the other same ingredients compounds in both of above two doughs were 80%of the corresponding ingredients in rhubarb rice dough.The baking temperature of surface fire was 190℃,primer fire was 170℃,and baking time was 15 min.Under these conditions,the biscuits have good taste and attractive color.

关 键 词：大黄米 荠菜 黑木耳 韧性饼干 配方 烘烤条件 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程] TS210.4[轻工技术与工程—食品科学与工程]