挤压薏米粉饼干研制及品质分析  

Development and Quality of Mixed Extruded Coix Biscuit

作　　者：刘宗浩 于重伟 张高鹏[1] 程建军[1] LIU Zonghao;YU Chongwei;ZHANG Gaopeng;CHENG Jianjun(College of Food,Northeast Agricultural University,Harbin 150030)

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2021年第1期32-36,共5页The Food Industry

基　　金：国家重点研发计划(2017YFD0401200);东北农业大学大学生SIPT创新训练项目201910224200。

摘　　要：以低筋面粉和挤压混合米为原料,对饼干的配方进行优化,并对其理化性质、质构、扫描电镜结果等进行分析。以感官品质为指标,进行单因素试验优化饼干配方,在单因素试验基础上进行四因素三水平正交优化,确定挤压混合米饼干的最佳配方为:低筋面粉与挤压混合米研磨粉共100 g,配比70︰30,绵白糖30 g,黄油20 g,植物油30g,蛋清35 g,泡打粉1.5 g;通过理化指标检验,饼干与对照相比,膳食纤维含量得到提高;通过质构分析,饼干脆度适中,硬度较大;通过扫描电镜发现,饼干酥松性好,内部孔隙结构均匀。产品色泽金黄,口感酥脆、细腻,具有独特的薏米香味。The low-gluten flour and mixed extruded coix were used as raw materials to optimize the formula of the biscuit.The physical and chemical properties,texture and scanning electron microscope results were analyzed.The sensory quality as indicators,the single factor experiment was used to optimize the biscuit formula.On the basis of single factor experiment,the orthogonal optimization of four factors and three levels was carried out to determine the optimal formula of extruded mixed coix biscuits as follows:low-gluten flour and mixed extruded coix grinding powder total 100 g with a ratio of 70︰30,30 g sugar,20 g butter,30 g corn oil,35 g egg white,1.5 g baking powder;by detecting physical and chemical properties,the content of dietary fiber has been improved,compared with comparative sample;through the analysis of texture,the biscuit had moderate brittleness and higher hardness;according to the discovery of scanning electron microscopy,the biscuit has good crispness,and the internal pore structure was uniform.The product had golden color,taste crisp and delicate,with a unique coix seed flavor.

关 键 词：挤压混合米 饼干 质构特性 结构 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]