功能性葡萄籽太谷饼配方工艺的研究  

Study on the Formula and Production Process of Functional Grape Seed Taigu Cake

作　　者：张倩茹 尹蓉 王贤萍 韩彦龙 ZHANG Qian-ru;YIN Rong;WANG Xian-ping;HAN Yan-long(Institute of Pomology of Shanxi Agricultural University,Shanxi Key Laboratory of Germplasm Innovation and Utilization in Pomology,Taiyuan 030031,Shanxi,China;Shanxi Agricultural University,Taiyuan 030031,Shanxi,China)

机构地区：[1]山西农业大学果树研究所,果树种质创制与利用山西省重点实验室,山西太原030031 [2]山西农业大学,山西太原030031

出　　处：《食品研究与开发》2021年第5期119-124,共6页Food Research and Development

基　　金：山西省重点研发计划(201703D211012-1)。

摘　　要：将葡萄籽进行处理后添加到传统食品太谷饼中,研制功能性葡萄籽太谷饼,以太谷饼感官评价结果为考核指标,分析不同葡萄籽添加方式对太谷饼品质的影响,采用正交试验优化生产工艺。结果表明:葡萄籽的最佳添加方式为普通粉碎葡萄籽粉,过60目筛;最佳配方工艺为:葡萄籽粉添加量50 g,蔗糖添加量100 g,亚麻油添加量150 g,烘焙条件220℃/15 min,在此配方工艺条件下生产的葡萄籽太谷饼葡萄籽含量丰富,口感松软,香味浓郁,且有葡萄籽烘焙香。In this study,the grape seeds were processed and added to traditional food Taigu cakes,and functional grape seed Taigu cakes were developed.The sensory evaluation results were used as evaluation indicators to analyze the impact of different grape seed addition methods on the quality of Taigu cake and orthogonal test was used to optimize production process.The results showed that the best way to add grape seed was ordinary crushed grape seed powder,passed through a 60 mesh sieve;the best formula process was:the grape seed powder addition amount was 50 g,the sucrose addition amount was 100 g,the flax oil addition amount was 150 g,and the baking condition was 220℃/15 min.Under this condition the Taigu cake was rich in grape seed,mouthfeel was soft,aroma was thick and has a roasted aroma of grape seed.

关 键 词：太谷饼 葡萄籽 感官评价 正交试验 工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]