奇亚籽膳食纤维低糖酥性饼干的制备与表征分析  

Development of whole wheat chia seed low-sugar short biscuit with dietary fiber

作　　者：程冰 王筝 赵龙珂 付梦超 李梦琴[1] CHENG Bing;WANG Zheng;ZHAO Longke;FU Mengchao;LI Mengqin(College of Food Science and Technology Agricultural University,Zhengzhou 450002,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：《河南农业大学学报》2022年第6期1015-1023,共9页Journal of Henan Agricultural University

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

摘　　要：【目的】开发具有高纤维、低热量的功能性饼干,丰富饼干种类,满足消费者对健康食品的需求。【方法】以全麦粉、玉米油、木糖醇和奇亚籽为原料生产奇亚籽膳食纤维低糖酥性饼干,以感官评分为评定指标经单因素试验和正交试验对制备工艺进行优化,在此基础上对奇亚籽膳食纤维低糖酥性饼干进行表征分析,包括质构测定(硬度、脆性和咀嚼性)及水分分布分析。【结果】奇亚籽膳食纤维低糖酥性饼干制备工艺的最优配方为全麦粉和低筋小麦粉质量比30∶70、玉米油15 g、木糖醇25 g以及奇亚籽6 g。在此配方下制得的奇亚籽膳食纤维低糖酥性饼干感官评分最高为87.2,且外形完整,色泽均匀,香味浓郁,口感酥松,结构细密多孔。最优配方下奇亚籽膳食纤维低糖酥性饼干硬度为10 677.60 g,脆性为5 731.24 g,咀嚼性为3 589.90 g,结合水和不易流动的水处于中等水平。【结论】确定了品质优良、具有奇亚籽独特风味的奇亚籽膳食纤维低糖酥性饼干的制备工艺,为其深度研发以及工业化生产提供依据。【Objective】In order to enrich the types of biscuits and meet consumers, demand for healthy food, a functional biscuits with high fiber and low calorie was developed. 【Methods】 The whole wheat flour, corn oil, xylitol and chia seeds were used as the main raw materials to produce chia seeds low-sugar short biscuits. The optimal preparation process was optimized by single factor test and orthogonal test with sensory score as evaluation index. On this basis, chia seed dietary fiber low-sugar short biscuits were characterized by texture determination(hardness, brittleness and chewiness) and water distribution analysis. 【Results】 The optimal preparation technology of chia seed low-sugar short biscuit with dietary fiber was the mass proportion of whole wheat flour and low gluten wheat flour 30∶70, 15 g corn oil, 25 g xylitol and 6 g sub-seed. Under the optimal formula, the sensory score of chia seed low-sugar short biscuit prepared was 87.2 with complete shape, uniform color, rich flavor, loose taste and fine and porous structure. The hardness, brittleness and chewiness of biscuits were 10 677.60 g, 5 731.24 g and 3 589.90 g, respectively. The bound water and non-flowing water were in the middle level. 【Conclusion】 The preparation technology of chia seed low-sugar short biscuits with good quality and special flavor of chia seeds was determined, which provided scientific basis for research and development and production of low-sugar short biscuits with sub-seed dietary fiber.

关 键 词：奇亚籽 膳食纤维 低糖酥性饼干 感官评分 质构测定 水分分布 

分 类 号：S68[农业科学—观赏园艺] TS213[农业科学—园艺学]