藜麦紫薯芝麻酥制作工艺  

Processing Technology of Quinoa, Purple Sweet Potato and Sesame Seed Crisp Biscuit

作　　者：曹新江 周民生[1] 李安华[1] CAO Xinjiang;ZHOU Minsheng;LI Anhua(School of Biotechnology and Food,Anyang Institute of Technology,Anyang 455000)

机构地区：[1]安阳工学院生物与食品工程学院,安阳455000

出　　处：《食品工业》2022年第11期74-79,共6页The Food Industry

基　　金：安阳工学院2021年教育教学改革研究与实践项目(项目编号:AGJ2021126);2020年安阳市康复医疗产业科技创新专项项目(项目编号:2020-08)。

摘　　要：以藜麦粉、紫薯粉作为添加物,研制藜麦紫薯芝麻酥。试验分析藜麦粉添加量、紫薯粉添加量、玉米油添加量、上火温度和烘烤时间对芝麻酥色泽、质地及感官品质的影响,并用正交试验确定最佳感官品质的制作工艺。结果表明:藜麦粉添加量、紫薯粉添加量、玉米油添加量、上火温度和烘烤时间对芝麻酥的色泽、质地、感官评分的影响不尽相同;低筋粉100 g、藜麦粉30 g、紫薯粉10 g、玉米油45 g、全蛋40 g、糖粉30 g、泡打粉1 g、碳酸氢铵1 g、上火温度165℃、烘烤时间15 min时芝麻酥的感官评分最高。按上述条件制作的芝麻酥质地均衡,色泽均匀,口感酥脆,营养价值高。Processing of the sesame crisp bicuit with Quinoa power and purple sweet potato powder as additives was explored. The effects of quinoa flour addition, purple potato flour addition, corn oil addition, surface fire temperatur and baking time on the color, texture and sensory quality of the biscuit were analyzed by single factor test, and the preparation process of the best sensory quality was determined by orthogonal test. The results showed that effects of quinoa flour, purple potato flour, corn oil, heating temperature and baking time on the color, texture and sensory score of sesame crisp were different;The biscuit was best in sensory score when it made under 100 g low gluten flour, 30 g quinoa flour, 10 g purple sweet potato powder, 45 g corn oil, 40 g whole egg, 30 g sugar, 1 g baking powder, 1 g NHCO, 165 ℃ surface fire temperature, and baking for 15 min, so that sesame seed crisp biscuit appeared with balanced texture, uniform color, crisp, and high nutritional value.

关 键 词：藜麦 紫薯 芝麻酥 制作工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]