蜂花粉和蜂蜜的添加及焙烤条件对曲奇品质及功能特性的影响  

Effects of Bee Pollen and Honey Addition and Baking Conditions on the Quality and Functional Characteristics of Cookies

作　　者：崔欣茹 王雨生[1] 慕鸿雁[1] 王坤 陈海华[1] CUI Xin-ru;WANG Yu-sheng;MU Hong-yan;WANG Kun;CHEN Hai-hua(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,Shandong,China;Shandong Huahan Foods Co.,Ltd.,Rizhao 276800,Shandong,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]山东华瀚食品有限公司,山东日照276800

出　　处：《食品研究与开发》2023年第8期118-124,共7页Food Research and Development

基　　金：日照市创新领军人才(团队)(日政字[2021]64号);山东省高等学校优秀中青年骨干教师国际合作培养项目(SD20130825)。

摘　　要：通过单因素和正交试验,研究蜂花粉添加量、蜂蜜添加量、焙烤温度和焙烤时间对曲奇的色泽(明亮度L*)、硬度和感官品质的影响,确定曲奇的最佳制备工艺,并通过聚类分析确定曲奇硬度等级。结果表明,曲奇的最佳制备工艺为蜂花粉添加量20%(以小麦粉干基计),蜂蜜添加量10%,焙烤温度170℃,焙烤时间18 min,1级曲奇硬度为360 g~420 g。DPPH自由基和羟基自由基清除能力及总还原能力测试结果表明,同时添加蜂花粉和蜂蜜能显著提高曲奇的抗氧化能力。The effects of bee pollen and honey on the color(lightness L*),hardness,and sensory quality of cookies,along with their baking time and temperature,were investigated by single-factor and orthogonal experiments.The hardness of cookies was divided into three classes using the cluster analysis method,with the first class ranging from 360 g to 420 g.The optimal conditions for producing cookies containing bee pollen were as follows:20%bee pollen,10%honey,baking temperature of 170℃and time of 18 min.The results of total reducing power,DPPH radical scavenging activity,and hydroxyl radical scavenging ability of cookie extracts showed that the addition of either bee pollen or honey,but especially the addition of both,significantly enhanced the antioxidant capacity of cookies.

关 键 词：曲奇 蜂花粉 蜂蜜 感官品质 聚类分析 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]