摘要
[目的]开发油橄榄果渣曲奇饼干.[方法]以低筋面粉、黄油和鲜鸡蛋为材料复配陇南油橄榄果渣、麦芽糖醇、金耳和纹党多糖,添加碳酸氢钠和氯化钠等食品添加剂研制油橄榄果渣低糖复合曲奇饼干,采用响应面结合模糊数学感官评价法优化了配方,对其抗氧化性、理化指标和微生物指标进行了检验.[结果]油橄榄果渣添加量为15%、麦芽糖醇添加量为30%、金耳添加量为10%和纹党多糖添加量为0.35%,曲奇饼干形态完整,断面结构细密、无粉末,硬度适中,薄厚均匀、口感细腻、咀嚼性好,酥脆、无颗粒感,油橄榄风味突出,气味协调、颜色均一卫生指标符合国家标准,具有很好的营养价值和抗氧化功能.[结论]为油橄榄果渣的进一步利用提供了参考.
Abstract
[Objective]Develop cookies with olive pomace.[Method]Using low-gluten flour,butter and fresh eggs as ingredients,the mixture of Longnan olive pomace,maltitol,Naematelia aurantialba and Codonopisis pilosula polysaccharides was prepared,a low-sugar composite biscuit with olive pomace was prepared by adding food additives such as sodium bicarbonate and sodium chloride.The formulation was op-timized by response surface methodology combined with fuzzy mathematical sensory evaluation,antioxidant activity,physical and chemical indices and microbial indices were tested.[Result]The contents of olive pomace,maltitol,N.aurantialba and C.pilosula polysaccharides were 15%,30%,10%and 0.35%respec-tively,moderate hardness,uniform thickness,delicate taste,good chewiness,crispness,no grains,olive fla-vor,smell coordination,color uniformity,health indicators in accordance with national standards,it has good nutritional value and antioxidant function.[Conclusion]The study provided a reference for the further use of olive pomace.
NETL
NSTL
维普
万方数据