虾皮薄脆饼干制作工艺优化及品质分析  

Optimization of the production process and quality analysis of shrimp skin crackers

作　　者：徐婕 缪文华 赵亚东 潘春飞 曾寄均 郑斌 XU Jie;MIAO Wen-hua;ZHAO Ya-dong;PAN Chun-fei;ZENG Ji-jun;ZHENG Bin(Department of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316000,Zhejiang,China;Zhejiang Guansutang Foods Co.,Ltd.,Zhoushan 316100,Zhejiang,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316000 [2]浙江冠素堂食品有限公司,浙江舟山316100

出　　处：《粮食与油脂》2023年第10期142-146,154,共6页Cereals & Oils

基　　金：舟山市普陀区科技计划项目(2022JH011)。

摘　　要：以低筋小麦粉、虾皮粉、玉米油、蛋液等为原料制作虾皮薄脆饼干。以感官评分为指标,在单因素试验的基础上,采用响应面法优化虾皮薄脆饼干制作工艺,并对其品质进行分析。结果表明:以低筋小麦粉质量为基准,最佳工艺为虾皮粉添加量57%、水添加量143%、玉米油添加量32%、蛋液添加量80%、白砂糖添加量12%、烘烤温度135℃、烘烤时间3.5 min。在此工艺下制得的虾皮薄脆饼干口感爽脆,具有虾皮独特的风味。Using low gluten wheat flour,shrimp skin flour,corn oil,egg liquid,and other raw materials to make shrimp skin crackers.Taking sensory score as the index,based on single factor experiment,re-sponse surface methodology was used to optimize the production process of shrimp skin crackers,and its quality was analyzed.The results showed that based on the mass of low gluten wheat flour,the optimal process was to add 57%shrimp skin flour,143%water,32%corn oil,80%egg liquid,12%white granulated sugar,at 135 C baking temperature and 3.5 min baking time.The shrimp skin crackers made under this process had a refreshing and crisp taste,and had a unique flavor of shrimp skin.

关 键 词：虾皮 薄脆饼干 响应面 质构分析 工艺优化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]