嘉宝果风味低糖桃酥配方的优化  

Optimization of Formula of Low-sugar Walnut Crisp with Jaboticaba Flavor

作　　者：刘淑燕 李杨[1] 李金贵 严丽华 陈美链 姚闽娜 LIU Shuyan;LI Yang;LI Jingui;YAN Lihua;CHEN Meilian;YAO Minna(College of Tea and Food Science and Technology,Zhangzhou College of Science&Technology,Zhangzhou,Fujian 363202,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Zhangzhou Snack Food Industry Technology Research Institute,Zhangzhou,Fujian 363202,China)

机构地区：[1]漳州科技职业学院茶与食品科技学院,福建漳州363202 [2]福建农林大学食品科学学院,福建福州350002 [3]漳州市休闲食品产业技术研究院,福建漳州363202

出　　处：《农产品加工》2022年第2期11-15,共5页Farm Products Processing

基　　金：漳州科技职业学院2021年教科研项目“超声微波协同萃取嘉宝果果渣多糖及其应用研究”(ZK202102)。

摘　　要：为研究嘉宝果风味低糖桃酥的制备工艺,按照国标对嘉宝果果渣粉的主要成分进行测定和分析,并以嘉宝果果渣粉、黄油、糖粉添加量和嘉宝果果渣粉目数为主要因素,以桃酥感官评分和质构评分为指标,采用L_(9)(3^(4))正交试验设计方案进行优化。研究得出桃酥的最优配方为低筋面粉100%,添加泡打粉1%,小苏打1%,全蛋液20%,100目嘉宝果果渣粉5%,黄油50%,糖粉9%,甜菊糖0.1%。在此配方下制得的桃酥感官评分89.91分,硬度为33.56N,黏附性为0.25 N/mm,弹性为0.49 mm,咀嚼性为0.81 mJ。To study the preparation technology of low-sugar walnut crisp with jaboticaba flavor,the main components of jaboticaba pomace powder were determined and analyzed according to the international standards.The optimization was carried out by adopting L_(9)(3^(4))orthogonal experimental design with the quantity of jaboticaba pomace powder addition,the quantity of butter powder addition,the quantity of powdered sugar addition and the number of jaboticaba pomace as the main factors,the sensory score and texture score of walnut crisp as indexes.The study showed that the optimal formula of walnut crisp was obtained as follows:low gluten flour 100%,baking powder 1%,baking soda 1%,whole egg 20%,100 mesh jaboticaba pomace powder 5%,butter 50%,powdered sugar 9%,and stevia 0.%.The sensory score,hardness,adhesion,elasticity and chewiness of walnut crisp prepared under this formula were 89.9,33.56 N,0.25 N/mm,0.49 mm,0.8 mJ respectively.

关 键 词：嘉宝果 甜菊糖 桃酥 工艺优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]