荞麦杂粮饼干的研制及品质分析  

Development of Biscuits for Buckwheat Grains

作　　者：徐微 于成龙[2,3] 刘玉兵[4] 宋宏光[4] 陈秀丽[4] 刘吉琴 XU Wei;YU Chenglong;LIU Yubing;SONG Hongguang;CHEN Xiuli;LIU Jiqin(School of Food Engineering,Harbin University,Harbin 150086;Heilongjiang Polytechnic,Harbin 150080;College of Wildlife Resources,Northeast Forest University,Harbin 150040;Heilongjiang Agricultural Economy Vocational College,Mudanjiang 157041)

机构地区：[1]哈尔滨学院食品工程学院,哈尔滨150086 [2]黑龙江职业学院,哈尔滨150080 [3]东北林业大学野生动物资源学院,哈尔滨150040 [4]黑龙江农业经济职业学院,牡丹江157041

出　　处：《食品工业》2020年第12期63-67,共5页The Food Industry

基　　金：哈尔滨学院青年博士科研启动基金项目(HUDF2019204);黑龙江省自然科学基金项目(LH2020C064);哈尔滨学院教师教学发展基金项目(JFXS2019006);哈尔滨学院第二批混合式教学改革课程项目;国家自然科学基金项目(31801485);全国农业职业教育“十三五”科研课题(2016-135-Y-080)。

摘　　要：以低筋小麦粉、荞麦、鸡蛋和奶粉为主要原料,通过单因素试验和正交试验,确定了杂粮饼干的最佳配方,并对成品的感官品质、营养成分、质构进行了分析。结果表明:各因素对荞麦饼干感官品质的影响顺序为白砂糖>奶粉>荞麦粉>黄油,荞麦饼干最佳工艺配方为低筋小麦粉100%(以低筋小麦粉为基准)、荞麦粉25%、白砂糖30%、黄油45%、奶粉6%、鸡蛋(全蛋)30%、食盐0.5%、泡打粉0.5%。该配方制作的荞麦饼干水分为3.1%,碱度为0.32%,灰分1.5%。经测定,该配方制作的荞麦饼干蛋白质含量为13.26 g/100 g,还原糖含量为3.44 g/100 g,黄酮类化合物含量为0.01%。质构分析结果表明,其硬度为3696 g,咀嚼性为1833,黏附性1.6 g·s。饼干营养成分组成比例合理。该配方制作的饼干具有荞麦独特的香味和浓郁的奶香味,组织细密,口感酥松。With low-gluten wheat flour,buckwheat,egg and milk powder as the main raw materials,the optimum formula of coarse cereals biscuit was determined by single factor experiment and orthogonal experiment,and the sensory quality,nutritional composition and texture of the product were analyzed.The results showed that the order of influence factors on the sensory quality of buckwheat biscuits was sugar>milk powder>buckwheat flour>butter.The optimum formula of buckwheat biscuits was low gluten wheat flour 100%(based on low gluten wheat flour),buckwheat powder 25%,sugar 30%,butter 45%,milk powder 6%,egg 30%(whole egg),salt 0.5%and baking powder 0.5%.The moisture content,degree of alkalinity and ash content of buckwheat biscuits were 3.1%,0.32%and 1.5%,respectively.The protein content of buckwheat biscuit prepared by this formula was 13.26 g/100 g,reducing sugar was 3.44 g/100 g,and flavonoids content was 0.01%.The results showed that the hardness was 3696 g,the masticability was 1833,and the adhesion was 1.6 g·s.Biscuit nutrition composition proportion is reasonable.The biscuits made by this formula had the unique aroma of buckwheat and strong milk fragrance,with excellent structure and soft taste.

关 键 词：荞麦 杂粮 饼干 配方优化 品质分析 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]