苦荞曲奇饼干的加工工艺研究及品质分析

Processing technology and quality analysis of tartary buckwheat biscuits

中文关键词:  苦荞  饼干  苦荞芽苗粉  黄酮  膳食纤维

英文关键词:tartary buckwheat  biscuit  buckwheat bud seedling flour  flavonoids  dietary fiber

中文摘要:

      目的 开发口感良好、苦荞风味突出、富有营养保健价值的苦荞曲奇饼干。方法 以低筋粉、苦荞粉为主要原料, 以黄油、糖霜和白砂糖、鸡蛋、全脂奶粉、芽苗粉等为辅料, 以苦荞曲奇饼干的感官品质为评价标准, 通过单因素与正交试验优化苦荞曲奇饼干的原辅料配比, 确定饼干最优配方, 并测定其营养及功能成分。结果 苦荞曲奇饼干最佳配方为: 低筋粉65 g、市售苦荞粉33 g、苦荞芽苗粉2 g、黄油45 g、糖霜17.5 g、白砂糖2.5 g、鸡蛋25 g、全脂奶粉6 g、食盐0.3 g、复配膨松剂0.2 g。成品饼干总黄酮含量为0.12%, 膳食纤维含量为2.08%。结论 制作的苦荞曲奇饼干呈浅褐黄色, 口感酥松细腻, 营养丰富且具有苦荞独特风味, 为苦荞资源的深度开发利用提供了技术支撑。

英文摘要:

      Objective To develop tartary buckwheat cookies with good taste, outstanding flavor and nutritional and health care value. Methods Low-gluten flour and bitter buckwheat powder were used as the main raw materials, butter, icing and white sugar, eggs, whole milk powder, and sprout powder were used as accessories, and the sensory quality of bitter biscuits was used as the evaluation standard. The optimal recipe of the cookies was determined by optimizing the ratio of raw and auxiliary ingredients of bitter buckwheat cake by single-factor and orthogonal experiment, and nutritional and functional components were determined. Results The optimum formulation were obtained as follows: low gluten flour was 65 g, commercial buckwheat flour was 33 g, buckwheat bud seedling flour was 2 g, butter was 45 g, icing sugar was 17.5 g, sugar was 2.5 g, eggs was 25 g, whole milk powder was 6 g, salt was 0.3 g, and raising agent was 0.2 g. The total flavonoids content of shortcakes was 0.12%, and dietary fiber content was 2.08%. Conclusion The bitter biscuits are light brownish yellow, with a delicate and delicate taste, rich in nutrients and unique bitterness, which provides technical support for the deep development and utilization of bitter resources.