黑果腺肋花楸曲奇饼干制作工艺的优化及质构性质分析
Optimization of Processing Technology and Texture Profile Analysis of Aronia melanocarpa Berries Cookies
陈梅梅 1陈雁玲2
作者信息
- 1. 广州工商学院,广东广州 510850
- 2. 广州心赏文化传播有限公司,广东广州 510470
- 折叠
摘要
以黑果腺肋花楸为原料,研制了一款曲奇饼干.通过单因素试验和正交试验优化黑果腺肋花楸曲奇饼干的制作工艺,同时测定了曲奇饼干的硬度和咀嚼性.试验结果表明,黑果腺肋花楸曲奇饼干的最优配方为黄油 70%、木糖醇 40%、鸡蛋黄 5%、食盐 2%及黑果腺肋花楸(果干)1.5%(以低筋面粉添加量100 g为基准),此配方制作的黑果腺肋花楸曲奇饼干的平均硬度为1 131.5 g,平均咀嚼性为4.5 mJ.
Abstract
A cookie was prepared with Aronia melanocarpa as raw material.The production process of Aronia melanocarpa cookies was optimized by single factor experiment and orthogonal experiment,and the hardness and chewiness of the cookies were measured.The results showed that the optimal formula of Aronia melanocarpa cookies was 70%butter,40%xylitol,5%egg yolk,2%salt and 1.5%Aronia melanocarpa(dried fruit)(based on 100 g low-gluten flour).The average hardness of Aronia melanocarpa cookies made with this formula was 1 131.5 g,and the average chewiness was 4.5 mJ.
关键词
黑果腺肋花楸曲奇饼干/正交试验/工艺优化/质构分析Key words
Aronia melanocarpa cookies/orthogonal test/processing technology/texture profile analysis引用本文复制引用
出版年
2024
NETL
NSTL
万方数据