藜麦代餐饼干的研制及工艺优化  

Development and Process Optimization of Quinoa Meal Replacement Biscuits

作　　者：张文莉[1] 于楠楠 秦杰[1] 张建萍[1] ZHANG Wenli;YU Nannan;QIN Jie;ZHANG Jianping(College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018)

机构地区：[1]徐州工程学院食品与生物工程学院,徐州221018

出　　处：《食品工业》2021年第12期95-98,共4页The Food Industry

基　　金：徐州工程学院校级青年项目(XKY2018250);江苏省科技项目(BE2017352)。

摘　　要：试验以全麦粉和藜麦粉为主要原料,添加椰子油、麦芽糖醇和脱脂牛奶制作藜麦代餐饼干。采用单因素试验和正交试验,以感官评分和剪切力为指标,优化确定藜麦代餐饼干的最佳配方,并测定其质量指标。结果表明,以全麦粉质量为基重,藜麦粉、椰子油、麦芽糖醇和脱脂牛奶的添加量分别为15%,25%,15%和25%时,藜麦代餐饼干的色泽均匀,具有独特麦香味,口感松脆,感官评分为90分,剪切力为12.5 N,质量评价指标符合国家标准要求。Quinoa meal replacement biscuits were made with whole wheat flour and quinoa flour as main raw materials,and coconut oil,maltitol and skim milk were added.The optimum formula of quinoa meal replacement biscuits was determined by single factor test and orthogonal test with sensory evaluation and shearing force as the index,and then its quality indicators were measured.The results showed that taking the whole wheat flour as the base weight,when the addition of quinoa flour,coconut oil,maltitol and skimmed milk were 15%,25%,15% and 25%,respectively,the quinoa meal replacement biscuits had uniform color,unique wheat flavor,crisp taste,sensory score of 90 points,shear force of 12.5 N,and the quality evaluation index met the relevant national standards.

关 键 词：藜麦 代餐饼干 工艺优化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]