摘要
芡实酒糟是芡实酿酒的主要副产物,含有丰富的营养,对其进行利用对开发新产品、减少资源浪费具有重要意义。通过感官评定方法和质构特性测定研究了芡实酒糟、糖粉、黄油3个主要原辅料因素对芡实酒糟饼干品质的影响,并对芡实酒糟饼干进行综合评价。在单因素的基础上,采用响应面法设计试验进行配方优化,优化后的配方为:低筋面粉100 g,芡实酒糟29.89g,糖粉31.64 g,黄油38.85 g,鸡蛋10 g,小苏打1.0 g,碳酸氢铵0.6 g,食盐0.5 g。在面火160℃、底火150℃下烘烤20 min得到厚度约15 mm的酒糟饼干,产品符合国家卫生标准,表面色泽均匀、口感酥脆,香气浓郁,营养丰富。
Gorgon lees, the main byproduct of the Gorgon fruit wine, with is rich nutrients. The utilization of it is very important for the development of new products and reduction of the resources waste. In this paper, the effects of Gorgon lees, sugar, butter on the quality of Gorgon lees biscuits was studied through sensory evaluation and texture characteristics analysis, the comprehensive evaluation was conducted afterwards. Based on the single factor test, the optimal formula was determined with help of response surface analysis. Results showed that the optimal formula was 100 g low-gluten flour, 29.89 g Gorgon lees, 31.64 g powdered sugar, 38.85 g butter, 10 g eggs, 1.0 g sodium bicarbonate, 0.6 g ammonium bicarbonate, 0.5 g salt. biscuits of 15 mm thickness was prepared after baking for 20 min（up fire 160 ℃, down fire150 ℃）. The product meets the national health standards, has uniform surface color, crisp taste, as well as rich aroma and nutrition.
出处
《食品科技》
CAS
北大核心
2017年第3期155-161,共7页
Food Science and Technology
基金
赣鄱英才"555"工程领军人才培养计划项目
关键词
芡实
酒糟
饼干
配方
响应面法
Gorgon
lees
biscuits
formula
response surface methodology
作者简介
梁强（1993-），男，硕士，主要从事食品加工与安全方向的研究工作。
