摘要
以低筋面粉、菠萝果渣、麦芽糖醇和鸡蛋液等为主要原料,利用模糊数学感官评价法优化无蔗糖菠萝果渣曲奇饼干的配方。在单因素试验中,研究菠萝果渣、麦芽糖醇、鸡蛋液的添加量对饼干感官品质的影响,并利用正交试验确定最佳配方。结果表明,在低筋面粉100%(以低筋面粉含量为基准)、黄油80%、上火温度160℃、下火温度150℃、烘烤22 min的条件下,添加菠萝果渣8%、麦芽糖醇24%、鸡蛋液22%,制作出的曲奇饼干感官品质最优。
Using low-gluten flour, pineapple pomace, maltitol, egg liquid, etc. as the main raw materials, and the formula of sucrose-free pineapple pomace cookies was optimized by fuzzy mathematical sensory evaluation. In the single factor test, the effects of the addition of pineapple pomace, maltitol and egg liquid on the sensory quality of cookies were studied, and the optimal formula was determined by orthogonal test. The results showed that under the conditions of 100% low-gluten flour(based on the content of low-gluten flour), 80% butter,160℃ surface temperature,150℃ bottom temperature, and baking 22 min, with the addition of 8% pineapple pomace, 24% maltitol and 22% egg liquid, the best sensory quality cookies was produced.
作者
苏玖玲
赵宁宁
张晓娜
刘冰
SU Jiuling;ZHAO Ningning;ZHANG Xiaona;LIU Bing(School of Food Engineering,Xinxiang Institute of Engineering,Xinxiang 453000,China)
出处
《现代食品》
2022年第17期91-94,共4页
Modern Food
基金
新乡工程学院2021年度科技创新基金(XKCJ2021ZK006)。
关键词
模糊数学感官评价
菠萝果渣
麦芽糖醇
饼干
fuzzy mathematical sensory evaluation
pineapple pomace
maltitol
cookies
