高粱饼干生产配方优化与品质测定  

Optimization of Formula and Quality Evaluation of Sorghum Biscuit

作　　者：赵国良 张东杰[1,3] 毛健 阮长青[1] 王长远[1] 李志江[1,2,3] ZHAO Guoliang;ZHANG Dongjie;MAO Jian;RUAN Changqing;WANG Changyuan;LI Zhijiang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319;National Coarse Cereals Engineering Research Center,Daqing 163319;School of Food Science and Technology,Jiangnan University,Wuxi 214122)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江省杂粮加工及质量安全工程技术研究中心,大庆163319 [3]国家杂粮工程技术研究中心,大庆163319 [4]江南大学食品学院,无锡214122

出　　处：《食品工业》2022年第5期41-45,共5页The Food Industry

基　　金：国家重点研发计划项目“杂粮食品精细化加工关键技术合作研究及应用示范”(项目编号:2018YFE0206300);黑龙江省杂粮产业技术协同创新体系杂粮食品加工技术协同创新岗、优势特色学科资助项目(项目编号:黑教联[2018]4号);黑龙江八一农垦大学“三纵三横”科研团队支撑计划——杂粮营养与质量安全创新团队(编号:TDJH201806)。

摘　　要：以高粱粉为主要原料,采用单因素试验与正交试验方法,优化高粱饼干生产配方并进行营养和质构品质评价。结果表明,高粱饼干最优配方为高粱粉添加量50%、木糖醇添加量20%、植物油添加量18%。营养评价表明,高粱饼干含9.36 g/100 g蛋白、14.98 g/100 g脂肪和53.70 g/100 g碳水化物。高粱饼干的质构分析表明,其硬度为37.2033 N,黏附性为0.0030,弹性为0.3933,咀嚼性为0.6567。与市售饼干相比较,高粱饼干的黏附性差异不显著(p>0.05),而两者硬度、弹性和咀嚼性差异显著(p<0.05)。试验结果可为拓展高粱食品开发提供技术指导。In order to optimize the formulation with sorghum powder as the main raw material,single factor experimental and orthogonal experimental methods were used to design the experiment,and the nutrition and texture quality of sorghum biscuit were evaluated.The results showed that the optimal formula of sorghum biscuit was 50%sorghum powder addition,20%xylitol addition and 18%vegetable oil addition.The nutrition evaluation showed that the protein content,fat and carbohydrate of sorghum biscuit were 9.36,14.98 and 53.70 g/100 g,respectively.The hardness,adhesion,elasticity and masticability of the sorghum biscuit were 37.2033 N,0.0030,0.3933 and 0.6567.Compared with the commercial biscuit,there was no significant difference in the adhesion between the experimental sorghum biscuit and the commercial biscuit(p>0.05),while there were significant differences in the hardness,elasticity and masticability between the two biscuits(p<0.05).The results provided technical guidance for the development of sorghum food.

关 键 词：高粱粉 饼干 配方优化 营养评价 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]