青稞酥饼加工工艺及其对β-葡聚糖的影响

Processing technology of highland barley pastry and impacts on β-glucan

通过单因素实验及Box-Behnken实验设计分析得到青稞酥饼的最佳配方为:青稞粉与豌豆粉(6∶4)100%,芝麻粉20%,花生粒10%,起酥油30%,白砂糖糖粉40%,水10%;最优焙烤工艺参数为:烘烤阶段,底火115℃,30 min;上色阶段,底火120℃,面火150℃,5 min。分析润麦、炒制、磨粉和焙烤4个主要加工工序对青稞可溶性β-葡聚糖含量的影响。结果显示,润麦、炒制及焙烤工序对可溶性β-葡聚糖含量基本不产生影响。经粉碎机磨粉和水磨磨粉后,可溶性β-葡聚糖含量分别增加了16.0%和29.5%。经最佳实验配方和工艺加工而得的青稞制品,口感酥松,风味纯正,且提高了营养价值。

The optimal formula of highland barley pastry was obtained by single factor test and Box-Behnken experiments,which was： highland barley flour and pea flour（6∶ 4） 100%,sesame powder 20%,peanut 10%,shortening 30%,sugar powder 40% and water 10%. The baking technological parameters were optimized,which were： during baking stage the bottom baking temperature 115 ℃ for 30 min; during color stage surface baking temperature 150 ℃ for 5 min. The effect of the main processing procedure,including moistening,roasting,grinding and baking,on the content of soluble beta-glucan（SBG） of highland barley was analyzed. The results showed that the contents of SBG in barley were not significantly changed after moistening,roasting and baking,while increased 16. 0% and 29. 5% respectively after being ground by a grinder and a water mill. The highland barley pastry prepared by the optimal formula taste crispy with pure flavor and nutrition.