黑玉米须酥性饼干工艺及营养成分研究  

Study on the technology and nutritional composition of black corn beard biscuit

作　　者：吕慧威[1] 张倩 李维佳 迟兰硕 贾世鑫 沈晓溪 LV Huiwei;ZHANG Qian;LI Weijia;CHI Lanshuo;JIA Shixin;SHEN Xiaoxi(School of Food Science and Engineering,Boda College,Jilin Normal University,Jilin Siping 136000,China)

机构地区：[1]吉林师范大学博达学院,食品科学与工程学院,吉林四平136000

出　　处：《食品工程》2025年第1期29-34,共6页Food Engineering

基　　金：吉林省教育厅科学技术研究项目(JJKH20241117KJ);吉林省产学合作协同育人项目(20221K164AB007Y);2023年吉林省大学生创新创业训练计划项目(202313622008)。

摘　　要：为深入开发玉米须的保健功能,将黑玉米须、黑玉米粉加入饼干原料中制作黑玉米须酥性饼干,并对其中的黄酮含量、饼干松密度、过氧化氢值等指标进行测定。通过单因素试验考察黑玉米粉添加量、黑玉米须添加量、焙烘温度和焙烤时间等因素对饼干感官品质的影响,得出适宜的参数范围;在单因素试验的基础上,采用正交试验对黑玉米须酥性饼干的工艺参数进行优化。试验结果表明,最优工艺参数为:黑玉米粉添加量20%,黑玉米须添加量0.7%,烘烤温度上火180℃、下火150℃,烘烤时间16 min,此工艺条件下得到了成熟度均匀、酥脆香甜的黑玉米须酥性饼干。In order to further develop the health care function of corn whisker,black corn whisker and black corn flour were added into cookie raw materials to make black corn whisker crisp cookie.The flavonoid content,loose density and hydrogen peroxide value of the cookie were measured.The effects of adding amount of black corn flour,adding amount of black corn whisker,baking temperature and baking time on sensory quality of cookies were investigated by single factor test,and the appropriate parameter range was obtained.On the basis of single factor test,orthogonal test was used to optimize the technological parameters of black corn whisker biscuit.The results showed that the optimal process parameters were as follows:adding 20% black corn flour,adding 0.7% black corn beard,baking temperature 180℃,150℃,baking for 16 min.Under the process conditions,the cookies with uniform maturity,crisp and sweet black corn beard were obtained.

关 键 词：黑玉米须 黑玉米粉 黄酮 松密度 酥性饼干 感官评价 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]