低热量藜麦夹心团子的生产工艺研究  

Study on the production process of low-calorie quinoa dumplings

作　　者：李一举 张宇 武天亮 游海曦 丁龙 LI Yi-ju;ZHANG Yu;WU Tian-liang;YOU Hai-xi;DING Long(College of Food Science and Engineering,Northwest Agriculture and Forestry University,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学食品学院,陕西杨凌712100

出　　处：《粮食与油脂》2024年第4期115-118,共4页Cereals & Oils

基　　金：国家自然科学基金(32172206)。

摘　　要：以藜麦、红小豆为主要原料,添加高筋小麦粉、麻薯粉、牛奶、鸡蛋、泡打粉等辅料,生产藜麦夹心团子。以感官评分为指标,通过单因素试验和正交试验优化生产工艺参数。结果表明:藜麦夹心团子的最佳生产工艺为皮料中麻薯粉30 g、牛奶15 g、全蛋液15 g、高筋小麦粉15 g、藜麦粉15 g、奶粉7 g、泡打粉3 g;馅料中红豆沙50 g、藜麦颗粒30 g、代糖10 g、菊粉10 g;以155℃烘烤18~23 min,在此工艺条件下生产的藜麦夹心团子感官评分最高,形态完整饱满,表面色泽均匀,外皮酥软,夹心香气浓郁,绵密软弹,具有低糖低卡的特点。Using quinoa and red bean as the main raw materials,and high gluten wheat flour,potato flour,milk,egg and baking powder as excipients,quinoa dumplings were producted.Taking sensory score as index,the production process parameters were optimized by single factor test and orthogonal test.The results showed that the best production technology of quinoa dumplings was 30 g mochi powder,15 g milk,15 g whole egg,15 g high gluten wheat flour,15 g quinoa flour,7 g milk powder and 3 g baking powder in wrapper,and 50 g red bean paste,30 g quinoa granules,10 g sugar substitute,10 g inulin in filling.When roasted at 155 ℃ for 18-23 min,quinoa dumplings produced under this process had the highest sensory score,complete and full shape,uniform surface color,soft wrapper,rich filling aroma,dense and soft,with low sugar and low-calorie characteristics.

关 键 词：藜麦 团子 感官评分 配方 

分 类 号：TS201.1[轻工技术与工程—食品科学]