圆苞车前子壳粉全麦酥性饼干研制及品质分析  

Development and Quality Analysis of the Psyllium Husk Powder Whole Wheat Crispy Biscuit

作　　者：李梦琴[1] 赵龙珂 程冰 王筝 赵杰 林顺顺[1] LI Meng-qin;ZHAO Long-ke;CHENG Bing;WANG Zheng;ZHAO Jie;LIN Shun-shun(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品研究与开发》2022年第21期67-73,共7页Food Research and Development

基　　金：国家自然科学基金青年科学基金(31901820);河南省高等学校重点科研项目(20A550010)。

摘　　要：该文考察圆苞车前子壳粉(psyllium husk powder,PHP)、全麦粉、木糖醇、玉米油添加量对饼干品质的影响,通过感官评价优化配方,采用质构特性分析、低场核磁共振分析、偏最小二乘回归分析等手段,探索影响饼干品质的关键因素。结果显示:圆苞车前子壳粉全麦酥性饼干的最优配方为PHP添加量4.0%、全麦粉添加量30%、木糖醇添加量22.5%、玉米油添加量22.5%;饼干中全麦粉添加量、自由水含量,以及饼干的脆性和咀嚼性质构特征,与饼干感官评分呈显著正相关(P<0.05),PHP的添加有助于感官提升。This study investigated the effects of the addition amounts of psyllium husk powder(PHP),whole meal powder,xylitol,and corn oil on the quality of biscuits,optimized the recipe through sensory evaluation,and explored the key factors affecting the quality of biscuits through texture analysis,low-field nuclear magnetic resonance(LF-NMR) analysis,partial least squares regression(PLSR) analysis,etc. The results showed that the optimal recipe for PHP whole wheat biscuits consisted of 4.0% PHP,30% whole wheat powder,22.5%xylitol and 22.5% corn oil. The addition amount of whole wheat powder,free water content,crispness,and chewiness of biscuits were positively correlated with the sensory score of biscuits(P<0.05),and the addition of PHP was conducive to sensory improvement.

关 键 词：圆苞车前子壳粉 全麦粉 酥性饼干 正交试验 品质分析 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]