摘要
以青稞粉为原料,通过单因素试验和响应面优化青稞饼干的工艺配方,结合感官评价方法,考察其青稞粉和全麦粉质量比、白砂糖、橄榄油、全脂奶粉添加量对青稞饼干品质的影响,并测定其微生物、理化指标、营养指标.结果表明,当青稞粉和全麦粉质量比为3∶1、橄榄油添加量为20%、白砂糖添加量为5%、奶粉添加量为10%时,青稞饼干感官评分达95.8分,电子舌味觉特征表现为甜味、酸味突出,且各项检测指标均符合饼干相应的国家标准.在此工艺条件下所制成的青稞饼干表面呈金黄色、色泽均匀、口感酥脆,具有浓郁的青稞香气.
Abstract
Using highland barley flour as raw material,the process formula of highland barley biscuits was optimized by single factor experiment and response surface.Combined with sensory evaluation methods,the effects of the quality ratio of highland barley flour and whole wheat flour,white sugar,olive oil and whole milk powder on the quality of highland barley biscuits were investigated,and the microbial,physicochemical and nutritional indexes were determined.The results showed that when the quality ratio of highland barley flour and whole wheat flour was 3∶1,the amount of olive oil was 20%,the amount of white sugar was 5%,and the amount of milk powder was 10%,the sensory score of highland barley biscuits reached 95.8 points.The taste characteristics of electronic tongue showed that sweet and sour taste were prominent,and all the detection indexes were in line with the corresponding national standards for biscuits.In this process,the surface of the highland barley biscuits was golden yellow,the color was uniform,and the taste was crisp,with a strong aroma of the highland barley.
国家科技期刊平台
NSTL
万方数据