天麻饼干的研制  

Development of Gastrodia elata Bl Biscuits

作　　者：李翠茹 周康 彭买姣[1] 袁嘉丽 吴月滢 谭周进[1] LI Cui-ru;ZHOU Kang;PENG Mai-jiao;YUAN Jia-li;WU Yue-ying;TAN Zhou-jin(Hunan University of Chinese Medicine,Changsha 410208,China;Yunnan Province Primary Laboratory of Molecular Biology of Traditional Chinese Medicine,Yunnan University of Traditional Chinese Medicine,Kunming 650500,China)

机构地区：[1]湖南中医药大学,湖南长沙410208 [2]云南省中医药学分子生物学重点实验室,云南中医药大学,云南昆明650500

出　　处：《保鲜与加工》2023年第7期50-56,共7页Storage and Process

基　　金：云南省科技计划项目(202102AE090031)。

摘　　要：以药食同源食材主要原料,感官评分为考察指标,通过单因素试验研究面粉(低筋小麦粉、玉米淀粉)添加量、烘焙温度、烘焙时间、麦芽糖醇添加量、低筋小麦粉与玉米淀粉质量比及小苏打添加量对饼干感官品质的影响,通过正交试验确定天麻饼干的最佳配方和加工工艺。结果表明,天麻饼干的最佳配方及烘焙条件为:面粉(低筋小麦粉与玉米淀粉质量比为7∶3)63 g,麦芽糖醇40 g,药食同源食材(天麻∶茯苓∶薏苡仁∶黑芝麻∶核桃∶大枣=3∶10∶10∶10∶10∶10)53 g,小苏打1.2 g,烘焙上火/下火温度为180℃/160℃,烘焙时间13 min。在此工艺条件下制备的天麻饼干感官评分为88.3,外形完整,色泽均匀,口感酥脆,甜度适中,伴有黑芝麻香气,掩盖了天麻不佳的气味,组织结构有层次,孔洞细密,营养丰富。Using medicine food homology as the main raw material and sensory score as the inspection index,and the effects of flour addition(low-gluten wheat flour and corn starch),baking temperature,baking time,maltitol addition,the mass ratio of low-gluten wheat flour to corn starch,and baking soda addition on the sensory quality of biscuits were analyzed by single factor test.The optimum formula and processing technology of Gastrodia elata Bl biscuits were de-termined by orthogonal test.The results showed that,the best formula of Gastrodia elata Bl biscuits and the baking con-ditions were as follows∶63 g of flour(low-gluten wheat flour:corn starch=7∶3),40 g of maltitol,53 g of medicine food homology(Gastrodia elata Bl∶Poria cocos(Schw.)Wolf∶Coix lacryma-jobi L.var.mayuen(Roman.)Stapf∶Semen Sesami Nigrum∶Juglans regia L∶Ziziphus jujuba Mill=3∶10∶10∶10∶10∶10),1.2 g of baking soda,baking temperature upper fire/lower fire of 180℃/160℃,and baking time of 13 min.Under this process,the sensory score of the prepared Gas-trodia elata Bl biscuits was 88.3,which were complete in shape,uniform in color,crispy in taste,moderate in sweet-ness.It has Semen Sesami Nigrum aroma,which covered the poor odor of Gastrodia elata Bl,layered in structure,fine in pores,and rich in nutrition.

关 键 词：天麻 饼干 配方 加工工艺 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]