无明矾荞酥复合膨松剂优化及风味物质分析  

Optimization of Compound Swelling Agent Alum Free Buckwheat Cake and Analysis of Flavor Substance

作　　者：贺圣凌 周罗娜 刘辉[1] 卢扬[1] 赵兴丽 曾勇 HE Shengling;ZHOU Luona;LIU Hui;LU Yang;ZHAO Xingli;ZENG Yong(Institute of Biotechnology,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Key Laboatory of Agricultural Biotechnology,Guiyang 550006,China;Weining County Jiang Fengming Tartary Buckwheat Series Food Factory,Bije 553100,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵州贵阳550006 [2]贵州省农业生物重点实验室,贵州贵阳550006 [3]威宁县蒋凤明苦荞系列食品厂,贵州毕节553100

出　　处：《食品科技》2022年第8期152-159,共8页Food Science and Technology

基　　金：贵州省科技计划项目(黔科合支撑[2020]1Y169号);贵州省科技计划项目(黔科合服企[2019]4009)。

摘　　要：为提高荞酥的酥脆性,以碳酸氢钠、葡萄糖酸-δ-内酯、分子蒸馏单甘酯及磷酸二氢钙添加量为单因素,以质构和感官评分为指标确定因素水平,结合Box-Benhnken的中心组合试验设计原理,以荞酥感官评分为响应面值,对无明矾荞酥工艺进行优化,对比分析传统明矾荞酥与改良后的无明矾荞酥风味物质,旨在获得较优复合膨松剂配方。结果表明:最优复合膨松剂添加量为碳酸氢钠0.36%、葡萄糖酸-δ-内酯0.35%、分子蒸馏单甘酯0.50%、磷酸二氢钙0.22%,在此工艺下荞酥的感官评分达97.4,且改良荞酥风味物质种类优于传统荞酥。In order to improve the crispness of buckwheat,sodium bicarbonate and gluconic acid were used-δ-Lactone,molecular distilled monoglyceride and calcium dihydrogen phosphate were added as single factors.The factor level was determined with texture and sensory score as indicators.Combined with Box Benhnken’s central combination test design principle,the alum free buckwheat crisp process was optimized with the sensory score of buckwheat crisp as the response face value.The flavor substances of traditional alum free buckwheat crisp and improved alum free buckwheat crisp were compared and analyzed to obtain better compound bulking agent formula.The results showed that the optimal compound swelling agent was 0.36% sodium bicarbonate,0.35% glucono-δ-lactone,0.50% monostearin,0.22% calcium phosphate monobasic.Under this process,the sensory score of buckwheat cake reached 97.4.And the improved buckwheat cake flavor species was better than the traditional buckwheat cake.

关 键 词：荞酥 无明矾膨松剂 优化 风味物质 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]