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投稿时间：2020-04-08
投稿时间：2020-04-08
中文摘要: 研究L-半胱氨酸盐酸盐、纤维素酶、木瓜蛋白酶、木聚糖酶添加量对黑米韧性饼干产品感官评分的影响，在单因素试验的基础上，设计四因素三水平正交试验对产品配方进行优化。结果表明，黑米韧性饼干的最佳配方（以低筋面粉为100%计）为黑米粉20%、玉米淀粉15%、白砂糖粉20%、全脂奶粉6%、食盐0.5%、碳酸氢铵0.8%、碳酸氢钠0.5%、棕榈油18%、全蛋液15%、水42%、L-半胱氨酸盐酸盐0.004%、纤维素酶0.09%、木瓜蛋白酶0.07%、木聚糖酶0.08%。按照上述配方和既定操作要点生产黑米韧性饼干时，面团性能良好，易于成型，产品有明显的黑米风味且口感酥脆，感官评分达到优级。
Abstract:The effect of adding amount of L-cysteine hydrochloride，cellulase，papain and xylanase on comprehensive sensory score of semi hard biscuits was studied.On the basis of the single-factor test design，the production formulation was optimized by orthogonal test. The results showed that the optimum formulation（low gluten wheat flour as 100%）of the semi hard biscuits was black rice flour 20%，corn starch 15%，sugar powder 20%，whole milk powder 6%，salt 0.5%，ammonium bicarbonate 0.8%，sodium bicarbonate 0.5%，palm oil 18%，whole egg liquid 15%，water 42%，L-cysteine hydrochloride 0.004%，cellulase 0.09%，papain 0.07%，ylanase 0.08%，and other materials were the same as the basic formulation. Under above conditions and prescriptive operation points，dough characteristics and formability were very good，black rice semi hard biscuits had obvious black rice flavor，crisp taste and excellent sensory score.
keywords: black rice biscuits quality improver sulfur-free formulation
文章编号：202105023 中图分类号： 文献标志码：
基金项目:江苏高校品牌专业建设工程资助项目（PPZY2015B193）；江苏省高校"青蓝工程"中青年学术带头人资助项目（苏教师[2018]12 号）
| Author Name | Affiliation |
| LI Hong-tao，SHOU Jun-tao，DENG Ming-jie | Jiangsu Food&Pharmaceutical Science College，Huai′an 223003，Jiangsu，China |
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