粮油食品科技
灵武长枣果粒对饼干烘焙品质及质构特性的影响
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Effect of Lingwu long jujube flesh on the baking quality and texture characteristics of biscuit
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    摘要:

    以灵武长枣为主要原料,低筋小麦粉、黄油、玉米油、白砂糖、泡打粉等为辅料,制作灵武长枣营养饼干,重点研究灵武长枣果粒的添加量(0、15、30、45、60、75 g)对饼干烘焙品质及相关物理特性的影响。实验结果表明:适量的添加灵武长枣粒,不仅可以改善饼干的感官品质,还可以改善饼干的质构、吸水率、色度。灵武长枣粒在低添加量时对饼干的感官品质具有改善作用,但当添加量超过45 g后,饼干的感官品质有所降低,灵武长枣粒的添加对饼干的硬度和咀嚼度有促进作用,弹性有下降的趋势,粘聚性和吸水率先升高后降低,对饼干的色度值影响较小。综合分析灵武长枣粒的添加量,以30~45 g为宜。添加适量灵武长枣所制的饼干比一般饼干更酸甜可口,香气浓郁,口感酥脆,亮度适宜,色泽均匀,呈现棕黄色,相关物理特性均有所改善。

    Abstract:

    The biscuits were made of Lingwu long jujube as the main raw material, low-gluten flour, butter, corn oil, white granulated sugar and baking powder as the auxiliary materials. The effect of the addition of Lingwu long jujube flesh (0 g、15 g、30 g、45 g、60 g、75 g) on baking quality and related physical characteristics of the biscuits were studied. The results showed that adding proper amount of Lingwu long jujube flesh not only improved the sensory quality of biscuits, but also improved the texture, water absorption and color. The biscuits had improvement in sensory quality with low dosage of Lingwu long jujube flesh, but when the adding amount exceeded 45 g, the sensory quality of biscuit decreased. The addition of Lingwu long jujube flesh promoted the hardness and chewiness of the biscuits, and the elasticity had a downward trend. The viscosity and water absorption of the biscuits increased first and then decreased, and the effect on the color value of the biscuit was less. The comprehensive analysis of the addition of Lingwu long jujube flesh with 30~45 g was suitable. In this condition, the biscuits had rich aroma, delicate taste with sour and sweet, suitable brightness and brown-yellow color. All the related physical characteristics were improved compared with ordinary cookies.

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刘紫韫,李喜宏,李文瀚,朱 刚,汤 尧,班兆军.灵武长枣果粒对饼干烘焙品质及质构特性的影响[J].粮油食品科技,2018,26(6):14-18.

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  • 在线发布日期: 2019-05-06
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