摘要
以发芽糙米粉、百香果全粉、玉米油、糖粉为主要原料,采用模糊数学结合响应面法优化发芽糙米百香果曲奇饼干配方,并对其品质进行评价。结果表明:以发芽糙米粉与低筋面粉总质量为基准100%,当发芽糙米粉53%、低筋面粉47%、百香果全果粉10%、玉米油54%、糖粉33%、小苏打0.6%、鸡蛋25%、食盐0.5%时,饼干品质最好。
Germinated brown rice flour,whole passion fruit powder,corn oil and powdered sugar as main raw materials,fuzzy mathematics combined with response surface methodology was used to optimize the recipe of germinated brown rice passion fruit cookies and evaluate their quality.The results showed that the quality of biscuit was the best when the total mass of germinated brown rice flour and low-gluten flour was taken as 100%,and germinated brown rice flour 53%,low-gluten flour 47%,passion fruit powder 10%,corn oil 54%,sugar powder 33%,baking soda 0.6%,egg 25%and salt 0.5%.
作者
郑艺梅
傅银凤
ZHENG Yi-mei;FU Yin-feng(College of Biological Science and Technology,Minnan Normal University,Zhangzhou 363000,Fujian,China;Research Institute of Zhangzhou and Taiwan Leisure Food and Tea Beverage,Zhangzhou 363000,Fujian,China)
出处
《粮食与油脂》
北大核心
2021年第5期104-110,共7页
Cereals & Oils
基金
福建省自然科学基金项目(2018J01463)
福建省科技特派员专项(SKTP19011、201707139)
国家级大学生创新创业训练计划项目(201810402033)。
关键词
发芽糙米
百香果
饼干
响应面
模糊数学
品质评价
germinated brown rice
passion fruit
cookie
response surface
fuzzy mathematic
quality evaluation
作者简介
郑艺梅(1966—),女,博士,教授,研究方向为食品营养与安全、农产品加工及贮藏。
