毛叶木瓜饼干的研制  

Development of Chaenomeles cathayensis Schneid.biscuit

作　　者：郭卫芸[1] 王婷 孙思胜[1] 汪丹[1] 刘香萌 高雪丽 GUO Wei-yun;WANG Ting;SUN Si-sheng;WANG Dan;LIU Xiang-meng;GAO Xue-li(Food and Pharmacy College,Xuchang University,Xuchang 461000,Henan,China;College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000 [2]天津科技大学食品科学与工程学院,天津300457

出　　处：《粮食与油脂》2023年第1期139-142,共4页Cereals & Oils

基　　金：2020年度河南省重大公益专项(201300110300);河南省高等学校骨干教师项目(2019GGJS216)。

摘　　要：在单因素试验的基础上,通过正交试验优化毛叶木瓜饼干配方,并分析其理化指标。结果表明:制备毛叶木瓜饼干的最佳配方为低筋小麦粉用量20 g、毛叶木瓜果肉粉与果皮粉质量比4∶6、毛叶木瓜粉添加量1.5 g、淀粉添加量4.0 g、糖粉添加量8.0 g、植物油添加量11.5 g,在此条件下制作的毛叶木瓜饼干外表金黄、口感松脆、酸甜适中,具有毛叶木瓜特有清香,产品理化指标符合相关国家标准要求。On the basis of single factor experiment,orthogonal experiment was used to optimize the formulation of Chaenomeles cathayensis Schneid.biscuit,and its physicochemical index was analyzed.The results showed that the best formula for preparing the Chaenomeles cathayensis Schneid.biscuit were as follows:the dosage of low gluten wheat flour 20 g,the mass ratio of pulp powder to peel powder 4∶6,the added amount of Chaenomeles cathayensis Schneid.powder 1.5 g,the added amount of starch 4.0 g,the added amount of sugar powder 8.0 g,and the added amount of vegetable oil 11.5 g.Under these conditions,the Chaenomeles cathayensis Schneid.Biscuit was golden in appearance,crisp in taste,and moderately sweet and sour,with the unique fragrance of Chaenomeles cathayensis Schneid.,the physicochemical indicators of the product meet the requirements of relevant national standards.

关 键 词：毛叶木瓜 配方 优化 正交试验 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]