紫薯粉对莜麦饼干品质的影响  

Effect of Purple Potato Powder on Naked Oat Biscuit Quality

作　　者：洪文龙[1] 杨晨[2] 陈玉琳 吕丽爽[2] HONG Wenlong;YANG Chen;CHEN Yulin;LÜLishuang(School of Tea and Food Science&Technology,Jiangsu Vocational College Agriculture and Forestry,Jurong 212400,Jiangsu,China;School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,Jiangsu,China)

机构地区：[1]江苏农林职业技术学院茶与食品科技学院,江苏句容212400 [2]南京师范大学食品与制药工程学院,江苏南京210023

出　　处：《食品研究与开发》2024年第18期122-131,共10页Food Research and Development

基　　金：国家自然科学基金面上项目(32272433);2024年江苏农林职业技术学院院级科研项目(2024KJ35)。

摘　　要：通过添加一定比例的紫薯粉改良莜麦饼干配方,从而提升饼干的感官评价、质构、营养成分含量等指标。通过单因素和正交试验,考察紫薯粉和莜麦粉质量比、黄油添加量以及白砂糖添加量对饼干品质的影响,进而采用验证试验比较改良前后莜麦饼干品质,并通过高分辨率质谱分析添加紫薯粉后莜麦饼干中花色苷含量的变化。根据产品的感官评分以及质构特性,得出改良后的紫薯⁃莜麦饼干的最佳配方为紫薯粉和莜麦粉质量比60∶140、黄油添加量100 g、白砂糖添加量80 g。添加紫薯粉后的莜麦饼干颜色均匀,莜麦的色泽得到改善,质构评分良好,还增添紫薯特殊的香气和风味,感官评分为84.9。改良后的紫薯⁃莜麦饼干中鉴定出20种花色苷,花色苷总含量为0.18 mg/g。The formulation of naked oat biscuits was improved by adding a certain proportion of purple potato powder,so as to enhance the sensory evaluation,texture,and nutrition content of the biscuits.The effects of the mass ratio of purple potato powder to naked oat flour,the amount of butter,and the amount of white sugar on the quality of the biscuits were investigated by single factor and orthogonal tests.Subsequently,the quality of naked oat biscuits before and after the improvement was compared by validation test,and the change in antho⁃cyanins in naked oat biscuits after adding purple potato powder was analyzed by high⁃resolution mass spectrom⁃etry.According to the sensory scores and texture characteristics of the product,the optimal formula for the im⁃proved purple potato⁃naked oat biscuits was determined to be a mass ratio of 60∶140 of purple potato powder to naked oat flour,100 g of butter,and 80 g of white sugar.The naked oat biscuits with added purple potato pow⁃der had a uniform color,improved the color of the naked oats,had a good texture score,and added the unique aroma and flavor of purple potatoes,with a sensory score of 84.9.Additionally,20 types of anthocyanins were identified in the improved purple potato⁃naked oat biscuits,with a total anthocyanin content of 0.18 mg/g.

关 键 词：莜麦 紫薯 花色苷 饼干 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]