橄榄高纤维曲奇饼干的制作工艺研究  

Manufacturing Technology of High Olive Fiber Cookies

作　　者：黄笑宇 刘玉红 李建科 金凤 吴港城[1] 张晖[1] 金青哲[1] 王兴国[1] HUANG Xiaoyu;LIU Yuhong;LI Jianke;JIN Feng;WU Gangcheng;ZHANG Hui;JIN Qingzhe;WANG Xingguo(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Longnan Xiangyu Oil Olive Development Co.,Ltd.,Longnan 742500,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]陇南市祥宇油橄榄开发责任有限公司,甘肃陇南742500

出　　处：《食品科技》2024年第3期155-162,共8页Food Science and Technology

基　　金：国家重点研发计划项目(2021YFD2100303)。

摘　　要：为制作橄榄高纤维曲奇饼干,将橄榄果渣添加至曲奇饼干中。首先考察5%~10%的橄榄果渣添加量对曲奇饼干的感官和理化品质的影响。在确定橄榄果渣的最佳添加量后,设置单因素实验,考察120、125、130℃和135℃的烘焙温度及20、25、30、35 min和40 min的烘焙时间对橄榄曲奇感官和理化品质的影响。结果显示,当果渣添加量为6%时,曲奇饼干质构结果最为理想,且感官评分最高,达到83.4分。曲奇饼干的品质随烘焙温度升高和时间延长均呈现先上升后下降的趋势。综合发现在130℃温度下烘烤25 min的曲奇饼干质构结果最理想,且感官评定分数最高。富含膳食纤维的橄榄果渣可以作为食品加工的重要原料,从而提高橄榄果渣的利用率和经济效益。In order to make cookies with high olive fiber,olive pomace was added to the cookies.Firstly,the effect of 5%–10%olive pomace addition on the sensory and physicochemical quality of the cookies was investigated.After determining the optimal amount of olive pomace addition,a single factor experiment was set up to investigate the effect of baking temperatures(120,125,130,135℃)and the baking time(20,25,30,35,40 minutes)on the sensory and physicochemical quality of olive cookies.The results showed that when the amount of olive pomace added was 6%,the texture of the cookies was the best,and the sensory score was also the highest,which reached 83.4 points.The quality of cookies showed a trend of first increasing and then decreasing with increase of baking temperature and the extension of time.Overall,it was found that cookies baked at 130℃for 25 minutes had the best texture results and the highest sensory evaluation score.Olive pomace containing rich dietary fiber can be used as an important raw material for food processing,thereby improving the utilization rate and economic benefits of olive pomace.

关 键 词：曲奇 橄榄 膳食纤维 感官品质 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]