摘要
【目的】开发油橄榄果渣曲奇饼干。【方法】以低筋面粉、黄油和鲜鸡蛋为材料复配陇南油橄榄果渣、麦芽糖醇、金耳和纹党多糖,添加碳酸氢钠和氯化钠等食品添加剂研制油橄榄果渣低糖复合曲奇饼干,采用响应面结合模糊数学感官评价法优化了配方,对其抗氧化性、理化指标和微生物指标进行了检验。【结果】油橄榄果渣添加量为15%、麦芽糖醇添加量为30%、金耳添加量为10%和纹党多糖添加量为0.35%,曲奇饼干形态完整,断面结构细密、无粉末,硬度适中,薄厚均匀、口感细腻、咀嚼性好,酥脆、无颗粒感,油橄榄风味突出,气味协调、颜色均一卫生指标符合国家标准,具有很好的营养价值和抗氧化功能。【结论】为油橄榄果渣的进一步利用提供了参考。
【Objective】Develop cookies with olive pomace.【Method】Using low-gluten flour,butter and fresh eggs as ingredients,the mixture of Longnan olive pomace,maltitol,Naematelia aurantialba and Codonopisis pilosula polysaccharides was prepared,a low-sugar composite biscuit with olive pomace was prepared by adding food additives such as sodium bicarbonate and sodium chloride.The formulation was optimized by response surface methodology combined with fuzzy mathematical sensory evaluation,antioxidant activity,physical and chemical indices and microbial indices were tested.【Result】The contents of olive pomace,maltitol,N.aurantialba and C.pilosula polysaccharides were 15%,30%,10%and 0.35%respectively,moderate hardness,uniform thickness,delicate taste,good chewiness,crispness,no grains,olive flavor,smell coordination,color uniformity,health indicators in accordance with national standards,it has good nutritional value and antioxidant function.【Conclusion】The study provided a reference for the further use of olive pomace.
作者
樊亮
叶文斌
胡文斌
杨文
孙娜
王林林
FAN Liang;YE Wenbin;HU Wenbin;YANG Wen;SUN Na;WANG Linlin(College of Agriculture and Forestry,Longnan Teachers College,Chengxian 742500,China;Center for Research&Development of Bioresources,Chengxian 742500,China)
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2024年第2期282-295,共14页
Journal of Gansu Agricultural University
基金
甘肃省科技重大专项(21ZD4NK045)
甘肃省自然科学基金项目(21JR7RK912)
甘肃省高等学校创新基金项目(2021B-377)。
关键词
油橄榄果渣
曲奇饼干
配方优化
响应面试验
模糊数学法
抗氧化
olive pomace
cookies
formulation optimization
response surface test
fuzzy mathematics
Anti-oxidation
