黑果腺肋花楸曲奇饼干制作工艺的优化及质构性质分析  

Optimization of Processing Technology and Texture Profile Analysis of Aronia melanocarpa Berries Cookies

作　　者：陈梅梅 陈雁玲 CHEN Meimei;CHEN Yanling(Guangzhou College of Technology and Business,Guangzhou 510850,China;Guangzhou Xinshang Culture Communication Co.,Ltd.,Guangzhou 510470,China)

机构地区：[1]广州工商学院,广东广州510850 [2]广州心赏文化传播有限公司,广东广州510470

出　　处：《食品安全导刊》2024年第18期118-121,共4页China Food Safety Magazine

摘　　要：以黑果腺肋花楸为原料,研制了一款曲奇饼干。通过单因素试验和正交试验优化黑果腺肋花楸曲奇饼干的制作工艺,同时测定了曲奇饼干的硬度和咀嚼性。试验结果表明,黑果腺肋花楸曲奇饼干的最优配方为黄油70%、木糖醇40%、鸡蛋黄5%、食盐2%及黑果腺肋花楸(果干)1.5%(以低筋面粉添加量100 g为基准),此配方制作的黑果腺肋花楸曲奇饼干的平均硬度为1 131.5 g,平均咀嚼性为4.5 mJ。A cookie was prepared with Aronia melanocarpa as raw material.The production process of Aronia melanocarpa cookies was optimized by single factor experiment and orthogonal experiment,and the hardness and chewiness of the cookies were measured.The results showed that the optimal formula of Aronia melanocarpa cookies was 70%butter,40%xylitol,5%egg yolk,2%salt and 1.5%Aronia melanocarpa(dried fruit)(based on 100 g lowgluten flour).The average hardness of Aronia melanocarpa cookies made with this formula was 1131.5 g,and the average chewiness was 4.5 mJ.

关 键 词：黑果腺肋花楸曲奇饼干 正交试验 工艺优化 质构分析 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]