薯香华夫脆饼的研制  

Development of Sweet Potato Flavored Waffle Shortbread

作　　者：何雨萍 常若男 陈雨欣 潘粤明 邹文韬 汪卓 宋兵兵 钟赛意[1,2] HE Yuping;CHANG Ruonan;CHEN Yuxin;PAN Yueming;ZOU Wentao;WANG Zhuo;SONG Bingbing;ZHONG Saiyi(Guangdong Subtropical Fruit and Vegetable Processing Technology Innovation Center,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Shenzhen Research Institute,Guangdong Ocean University,Shenzhen 518108,China)

机构地区：[1]广东海洋大学食品科技学院,广东省亚热带果蔬加工科技创新中心,湛江524088 [2]广东海洋大学深圳研究院,深圳518108

出　　处：《食品与发酵科技》2024年第4期59-65,共7页Food and Fermentation Science & Technology

基　　金：广东省重点领域研发计划项目(2020B1111030004);省科技专项资金农业技术攻关专题(2021A05198);广东省高校科技创新团队项目(2021KCXTD021);广东海洋大学大学生创新团队项目(CXTD2023005)。

摘　　要：市售华夫饼营养单一,水分含量较高,容易发生霉变,且口感偏软、不酥脆,为研发一款水分含量较低、耐贮存且营养丰富的华夫脆饼,该研究在华夫饼制作原料中加入提供植物膳食纤维的甘薯泥,提出利用“高温短时定型+低温长时烘焙”工艺制备薯香华夫脆饼。通过响应面实验得到最佳配方为白砂糖添加量57%、鸡蛋液添加量97%、薯奶浆添加量192%;通过单因素实验及正交实验得到最佳工艺条件为高温短时定型200℃/15 s、低温长时烘焙90℃/20 min。薯香华夫脆饼的研发不仅为甘薯加工产业提供新的思路,而且为华夫饼新产品开发提供了参考。Commercial waffles have simple nutrition,high moisture content,are prone to mildew,and taste soft rather than crisp.To develop a waffle with low moisture content,storable and nutrient-rich and balanced,this study added sweet potato puree,which provides plant dietary fiber,to the waffle raw materials,and proposed to use the“high temperature and short-time shaping+low temperature and long-time baking”process to prepare sweet potato flavored waffle shortbread.According to the response surface test,the optimal formula was 57%sugar,97%egg liquid and 192%sweet potato milk.The optimal process was obtained by single factor and orthogonal tests with high temperature and short-time shaping at 200℃/15 s and low temperature and long-time baking at 90℃/20 min.The research and development of this product not only provides a new idea for the sweet potato processing industry but also provides a research basis for waffle process innovation and product development.

关 键 词：甘薯 华夫饼 营养 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]