摘要
小米、鹰嘴豆富含不饱和脂肪酸及膳食纤维,将其以一定比例替代部分小麦粉制作桃酥,可起到提升产品营养价值、丰富产品风味及滋味的作用。探究小米、鹰嘴豆混合面粉替代比例及替代量、酥油、复合低糖、水添加量对桃酥感官评分、酥脆性、硬度及延展因子的影响;采用正交试验优化无蔗糖小米鹰嘴豆桃酥制备工艺,采用加速氧化试验预测其保质期。结果表明:当小米、鹰嘴豆粉替代比例2:1、替代量35%,酥油添加量35%、复合低糖添加量30%、水添加量15%、面火190℃、底火140℃烘烤17 min时,桃酥色泽金黄,口感酥脆、香甜,小米、鹰嘴豆风味协调,其酥脆性为124、硬度为522、延展因子为4.39、感官评分达到89分。35℃及45℃加速氧化试验结果得出桃酥在25℃条件下保质期为67 d。该研究可为提高酥性饼干品质特性、预测产品保质期提供基础方法。
Millet and chickpeas are rich in unsaturated fatty acids and dietary fiber.Replacing a certain proportion of wheat flour with millet and chickpea flour in a specific ratio to make shortbread can enhance the product’s nutritional value and enrich its flavor and taste.This study explores the effects of different substitution ratios and amounts of millet-chickpea mixed flour,shortening,composite low sugar,and addition amount of water on the sensory score,crispness,hardness,and extension factor of the shortbread.An orthogonal experiment was performed to optimize the preparation process of sugarfree millet-chickpea shortbread,and an accelerated oxidation test was employed to predict its shelf life.The results showed that when the substitution ratio of millet to chickpea flour was 2:1,the substitution amount was 35%,the shortening addition was 35%,the composite low sugar addition was 30%,and the water addition was 15%,with the baking temperature set at 190℃(top heat)and 140℃(bottom heat)for 17 minutes,the shortbread had a golden color,crispy texture,sweet taste,and a balanced flavor of millet and chickpeas.The crispness was 124,hardness was 522,extension factor was 4.39,and sensory score reached 89 points.Based on the accelerated oxidation test at 35℃and 45℃,the predicted shelf life of the shortbread at 25℃was 67 days.This study provides a fundamental method for improving the quality characteristics of shortbread cookies and predicting their shelf life.
作者
梁霞
路欣
孟婷婷
LIANG Xia;LU Xin;MENG Tingting(Shanxi Functional Food Research Institute,Shanxi Agricultural University,Taiyuan 030031,China)
出处
《现代食品科技》
北大核心
2025年第9期165-172,共8页
Modern Food Science and Technology
基金
山西省科技厅技术创新项目(02104010911013-6)。
关键词
小米鹰嘴豆桃酥
混合面粉替代量
感官评分
酥脆性
保质期
millet-chickpea shortbread
mixed flour replacement
sensory evaluation
crispness
shelf life
