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投稿时间：2021-03-02
投稿时间：2021-03-02
中文摘要: 油橄榄果渣是橄榄油加工废弃物，富含多酚化合物等多种生物活性物质，具有较高的利用价值。以传统酥性饼干配方和制作方法为基础，添加油橄榄果渣，研制油橄榄果渣酥性饼干。以油橄榄混合果渣质量比、低筋面粉、泡打粉、黄油、玉米油、白砂糖添加量进行单因素试验和正交试验，确定油橄榄果渣酥性饼干配方。以烘烤上火温度、烘烤下火温度和烘烤时间进行单因素试验和正交试验，确定油橄榄果渣酥性饼干烘烤工艺。结果表明：当新鲜果渣和果渣粉质量比为2∶1，低筋面粉添加量为90%，泡打粉添加量为1%，黄油添加量为35%时，可得到感官评分较高的饼干；当烘烤上火温度为140℃，烘烤下火温度为110℃，烘烤时间为40 min时，可得到口感酥脆焦香、颜色金黄的饼干。
Abstract:Olive pomace is a waste product of olive oil processing，with high utilization value due to its rich content in polyphenols and other biologically active substances.This study aimed to develop crisp biscuits using olive pomace，based on a traditional crisp biscuit formula and production method.Single factor and orthogonal testing were carried out to examine dosage effects of olive mixed pomace，low-gluten flour，baking powder，butter，corn oil and white sugar to determine an optimal formula for olive pomace crisp biscuits.Single factor and orthogonal testing were also carried out to examine baking temperature and baking time，to optimize the olive-pomace crisp biscuit baking process.When the ratio of mixed pomace was 2∶1，90% low-gluten flour was added，1% baking powder was added，and 35% butter was added，biscuits with optimal sensory scores could be obtained；when surface baking temperature was 140℃，primer temperature was 110℃，and baking time was 40 min，a biscuit product with crisp taste，golden color，and burnt aroma was obtained.
文章编号：202203016 中图分类号： 文献标志码：
基金项目:重庆市教育委员会科学技术研究项目（KJZD-K201901602、KJQN202101616）；重庆第二师范学院校级科研项目（KY202119C）；重庆第二师范学院大学生科研项目（KY20200105）
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