D-阿洛酮糖曲奇饼干工艺优化及品质分析
Process optimization and quality analysis of D-allulose cookies
黄檀香 1陈锦炫 1李欣 1张曼 1吴佳炜 1刘继栋1
作者信息
- 1. 广西大学 轻工与食品工程学院,广西 南宁 530004
- 折叠
摘要
以传统曲奇饼干制作工艺为基础,研制符合大众需求的D-阿洛酮糖曲奇饼干,并获得最佳制备工艺.通过水分活度分析、质构分析、成像分析、松密度分析以及感官评价研究了不同D-阿洛酮糖添加量对曲奇饼干品质的影响.结果表明:与纯蔗糖曲奇饼干相比,添加适量D-阿洛酮糖可改善饼干表面色泽,使曲奇饼干内部气孔细密均匀,降低饼干的硬度、脆度和咀嚼性,提高饼干的滋味与口感.当D-阿洛酮糖量与蔗糖量比值为 12∶19 时,曲奇饼干质构特性最好,组织结构呈明显的焦糖色,且感官评分最高.
Abstract
In this study,we utilized traditional techniques to prepare D-allulose cookies and obtained the optimal preparation parameters.The effects of different amount of D-allulose on the quality of cookies were evaluated by using the water activity analysis,structure,image,bulk density and sensory analysis.The results showed that com-pared with the cookies of pure sucrose,a certain amount of D-allulose could improve the surface color and make the inner pores fine and uniform of the cookies.Meanwhile it could reduce the hardness,crispness and chewiness and improve the taste of the cookies.Furthermore,when the ratio of D-allulose to sucrose was 12:19,the D-allulose cookies have the best texture characteristics,structure with a distinct caramel color,and the score of sensory evalua-tion were the highest.
关键词
D-阿洛酮糖/蔗糖/曲奇饼干/工艺优化/品质分析Key words
D-allulose/sucrose/cookies/process optimization/quality analysis引用本文复制引用
基金项目
广西自然科学基金(2020GXNSFAA297104)
广西大学甘蔗糖业研究院项目(ASSI-2022015)
广西大学大学生创新创业训练计划(S202210593140)
出版年
2024
NETL
NSTL
万方数据