新型酥皮切糕的研制及其质构分析  

The Manufacture and Determination of the Texture Characteristics of a Newxinjiang Nuts Meringue Cut Cake

作　　者：张婷[1,2] 赵丹 邹淑萍 潘俨 张谦[1,2] ZHANG Ting;ZHAO Dan;ZOU Shu-ping;PAN Yan;ZHANG Qian(Research Institute of Farm Products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Research Center of Main Agricultural Products Processing Engineering in Xinjian,Urumqi 830091,China)

机构地区：[1]新疆农科院农产品贮藏加工研究所,新疆乌鲁木齐830091 [2]新疆主要农副产品精深加工工程技术研究中心,新疆乌鲁木齐830091

出　　处：《食品工业科技》2020年第21期151-155,163,共6页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划课题(2018YFD0400104-2)。

摘　　要：为确定新型酥皮切糕的最佳配方,以核桃、葡萄干等为主要原料,辅以低筋粉、高筋粉、马铃薯粉、牛奶、水、玉米油及改良剂等,采用单因素实验,探讨核桃仁与葡萄干比例、低筋粉、高筋粉与马铃薯粉比例、面皮与油酥比例及改良剂添加量酥皮切糕质构和感官品质的影响,在此基础上,进行L_9(3~4)正交试验设计,通过感官评定法评分,确定新型酥皮切糕的最佳配方。结果表明:各因素对酥皮切糕产品感官品质的影响大小依次为:面皮与油酥比例>核桃仁与葡萄干比例>低筋粉、高筋粉与马铃薯粉比例>改良剂添加量。最佳配方为:核桃仁与葡萄干比例为7∶3,低筋粉、高筋粉与马铃薯粉比例为90∶5∶5,面皮与油酥比例为5∶2,改良剂添加量为1.2%。新型酥皮切糕产品含糖量仅为13.80 g/100 g,最大剪切力仅为1.86 N,与传统切糕相比,其含糖量下降了23.76%,最大剪切力下降了97.55%,具有含糖量低、易切割等特点,这一结果为新疆切糕产品研发及产业化提供了新的研究思路和方向。In order to determine the optimum formula for a new Xinjiang nuts meringue cut cake,using the walnut and raisin as main raw material,assist to the low-gluten flour,high-gluten flour,potato flour,milk,water,corn oil and amendment etc,the single factor tests were utilized to investigate the effect of the proportion of walnut and raisin,the proportion of low-gluten flour,high-gluten flour and potato flour,the proportion of flour and pastry,and the amount of improver on the texture and sensory quality of Xinjiang nuts meringue cut cake,and the optimum formula of a new Xinjiang nuts meringue cut cake was obtained through L9(34)orthogonal tests.The result showed that the order of the effect of different factors on the sensory quality of Xinjiang nuts meringue cut cake was the proportion of flour and pastry>the proportion of walnut and raisin>the proportion of low-gluten flour,high-gluten flour and potato flour>the amount of improver.The optimum formula was the proportion of walnut and raisin 7:3,the proportion of low-gluten flour,high-gluten flour and potato flour 90:5:5,the proportion of flour and pastry 5:2,the amount of improver 1.2%.The sugar content of this new Xinjiang nuts meringue cut cake was only 13.80 g/100 g,and the maximum shear force was 1.86 N.Compared with the traditional Xinjiang nuts cut cakes,the sugar content was reduced by 23.76%,and the maximum shear force was reduced by 97.55%,it had low sugar content and was easy cutting,which could provide a new research idea and direction for the product development industrialization of Xinjiang nuts cut cakes.

关 键 词：酥皮 切糕 质构 感官品质 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]