板栗壳棕色素拟巧克力色饼干的研制  

Preparation of Chestnut Shell Brown Pigment Mimetic Chocolate Biscuits

作　　者：王敏 罗霜 陈飞雪 吕秋冰 WANG Min;LUO Shuang;CHEN Feixue;LYU Qiubing(Sichuan Tourism University, Chengdu 610100, Sichuan, China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]四川旅游学院,四川成都610100

出　　处：《四川旅游学院学报》2020年第4期11-15,共5页Journal of Sichuan Tourism University

基　　金：四川省教育厅项目“凝胶油在烘焙产品中的应用研究”,项目编号:17ZB0324;2019年地方高校省级大学生创新训练计划项目“荞麦—大米无麸质馒头工艺及复合蛋白对其品质影响研究”,项目编号:201911552199。

摘　　要：板栗壳经超声波辅助醇沉提取棕色素,用于饼干的制作。以板栗壳棕色素、糖粉、黄油、鸡蛋液的添加量为因素变量,再通过Box-Behnken中心组合设计和响应面分析法研究了棕色素添加量、黄油添加量、糖粉添加量对饼干的感官特性的影响,并得到最优工艺。结果表明,对拟巧克力色饼干感官品质影响大小的顺序为:棕色素添加量>糖粉添加量>黄油添加量;最佳工艺条件为:添加板栗壳棕色素2.0%,黄油67.5%,糖粉48.5%,此条件下制得的拟巧克力色饼干的感官综合评分为82.67分。The brown pigment extracted from chestnut shells by ultrasonic assisted alcohol precipitation was used in biscuit making.Taking the amount of brown pigment,sugar powder,butter and egg liquid in chestnut shell as the factor variables,the effects of brown pigment,butter and sugar powder on the sensory characteristics of biscuits were studied by box Behnken central composite design and response surface analysis,and the optimal technology was obtained.The results showed that the order of the effect on the sensory quality of chocolate biscuits was:brown pigment content>sugar powder content>butter content;the best technological conditions were:brown pigment content of chestnut shell was 2.0%,butter content was 67.5%,sugar powder content was 48.5%.The sensory comprehensive score of chocolate biscuits was 82.67.

关 键 词：板栗壳 棕色素 饼干 响应面 超声波 

分 类 号：TS972[轻工技术与工程]