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投稿时间：2025-02-27
投稿时间：2025-02-27
中文摘要: 以苦荞芽为原料制作苦荞芽（Tartary buckwheat sprouts，TBS）脆片，以感官评分和硬度为评价指标，运用单因素试验和正交试验对苦荞芽脆片的烘焙工艺进行优化，并对苦荞芽脆片进行品质分析。结果表明：最优制备工艺条件为苦荞芽粉添加量6 g、木糖醇添加量20 g、低筋面粉60 g、小苏打1 g、食盐1 g、鸡蛋液28 g、植物调和油9 g，95 ℃烘烤12 min。经检测，苦荞芽脆片中总黄酮、总酚含量分别为1.19 mg/g和7.78 mg/g；脂肪、还原糖、总糖和水分含量分别为5.74%、1.22%、5.27%和1.62%，均低于全面粉脆片；苦荞芽脆片对DPPH自由基的清除率高于全面粉脆片。此外，苦荞芽脆片的各项微生物指标均符合GB 7100—2015《食品安全国家标准饼干》要求。
Abstract:Tartary buckwheat sprouts（TBS）were used as raw materials to prepare crisps.The baking process was optimized by single-factor experiments and an orthogonal design，with sensory scores and hardness as evaluation indicators.The quality of the prepared crisps was subsequently analyzed.The optimal preparation conditions were as follows：6 g TBS powder，20 g xylitol，60 g low-gluten flour，1 g baking soda，1 g salt，28 g egg liquid，9 g vegetable blended oil，and baking at 95 ℃ for 12 min.The content of total flavonoids and total phenols in the prepared crisps was determined to be 1.19 mg/g and 7.78 mg/g，respectively.Additionally，the fat，reducing sugar，total sugar，and moisture in the TBS crisps were 5.74%，1.22%，5.27%，and 1.62%，respectively，all of which were lower than those in whole wheat chips.The TBS crisps showed higher DPPH free radical scavenging activity than whole wheat chips.Furthermore，all tested microbiological indicators of the TBS crisps met the requirements of the GB 7100—2015 National food safety standard Biscuit.
keywords: Tartary buckwheat sprouts crisp baking technology nutritional and functional component analysis recipe optimization
文章编号：202603021 中图分类号： 文献标志码：
基金项目:宜宾学院科研项目（2022YY02、2016PY04）；固态发酵资源利用四川省重点实验室开放基金项目（2016GTJJ012）
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