螺蛳粉风味曲奇饼干加工工艺的优化  

Optimization of Processing Technology of Luosifen⁃Flavored Cookies

作　　者：崔娜 Emmy Hainida Khairul Ikram 蔡小慧 敖宇菲 王波 谢志杰 袁斯斯 陈佳艺 曲亚男 周欣愉 CUI Na;Emmy Hainida Khairul Ikram;CAI Xiaohui;AO Yufei;WANG Bo;XIE Zhijie;YUAN Sisi;CHEN Jiayi;QU Yanan;ZHOU Xinyu(Department of Food and Chemical Engineering,Liuzhou Institute of Technology,Liuzhou 545616,Guangxi,China;Centre for Dietetics Studies,Faculty of Health Sciences,University of Technology MARA,Selangor 42300,Malaysia;Liuzhou Key Laboratory of Plant-derived Ingredients of Liuzhou Luosifen,Liuzhou 545616,Guangxi,China;School of Health Care,Guangxi Vocational and Technical College,Nanning 530226,Guangxi,China)

机构地区：[1]柳州工学院食品与化学工程学院,广西柳州545616 [2]玛拉工艺大学健康科学学院营养研究中心,马来西亚雪兰莪42300 [3]柳州市螺蛳粉植物源性配料研究重点实验室,广西柳州545616 [4]广西职业技术学院康养学院,广西南宁530226

出　　处：《食品研究与开发》2025年第7期110-118,共9页Food Research and Development

基　　金：广西高校中青年教师科研基础能力提升项目(2021KY1709、2022KY1695);国家级大学生创新创业训练计划项目(202213639007);广西自然科学基金项目(2022GXNSFBA035468)。

摘　　要：为推进螺蛳粉产业的多元发展并开拓烘焙食品市场,该研究以螺肉、螺蛳粉配料、低筋小麦粉、黄油及糖粉为主要原料,采用单因素试验及正交试验方法,以感官评价为主要标准指标,优选出螺蛳粉风味曲奇饼干最佳配方和工艺条件。结果表明,螺蛳粉风味曲奇饼干最优工艺条件:低筋面粉75 g、黄油37.5 g、酸笋汁12.5 g、酱菜汁(酸豆角、木耳、萝卜干)10.0 g、螺蛳粉汤料3.5 g、螺肉酱20 g、糖粉12.5 g、饼干胚质量4 g、烘烤温度155℃、烘烤时间20 min。此方法烤制的曲奇饼干有明显螺蛳粉风味,口感香酥,咸甜适宜,色泽金黄,咀嚼后有轻微螺蛳粉回味,具有鲜明的产品特色和一定的市场发展潜力。To promote the diversified development of the Luosifen industry and expand the market for baked food,this study using river snail meat,Luosifen ingredients,low-gluten wheat flour,butter,and powdered sugar as the main raw materials,determined the optimal formula and processing conditions for Luosifen-flavored cookies through single-factor experiments and orthogonal experiments,with sensory evaluation as the primary indicator.The results demonstrated that the optimal processing conditions for Luosifen-flavored cookies included:75 g of low-gluten flour,37.5 g of butter,12.5 g of sour bamboo shoot juice,10.0 g of pickled vegetable juice(comprising pickled long beans,wood ear fungus,and dried radish),3.5 g of Luosifen soup base,20 g of river snail meat paste,12.5 g of powdered sugar,4 g of cake embryo,and a baking time of 20 minutes under baking temperatures of 155℃.The cookies baked under these conditions exhibited a pronounced Luosifen flavor,with a crispy texture,a well-balanced sweet and savory taste,a golden color,and a subtle aftertaste reminiscent of Luosifen.The product had distinct characteristics and considerable market development potential.

关 键 词：螺蛳粉 酸笋 曲奇饼干 配方 工艺优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]