葛根薄脆饼干工艺及体外抗氧化活性的研究

The process and anti-oxidative activity in vitro of pueraria crackers

为制备感官品质优良,且营养健康的葛根薄脆饼干,在薄脆饼干工艺基础上,在面粉中添加葛根全粉,并应用单因素试验结合正交试验,对重要的原料进行优化,同时分析葛根薄脆饼干的体外抗氧化活性。结果表明:葛根全粉、起酥油及蔗糖对葛根薄脆饼干都有显著性的影响(p<0.05);影响顺序为起酥油>蔗糖>葛根全粉;最后确定葛根全粉、起酥油和蔗糖最佳添加量分别为20、20、18 g,以此制备的葛根薄脆饼干色泽呈金黄色,口感酥脆香甜;葛根薄脆饼干的体外抗氧化活性指标都极显著(p<0.01)高于市售饼干和未添加葛根全粉的饼干。由此,试验制备出的葛根薄脆饼干不仅感官品质良好且营养健康。

The objective of this study was to make the pueraria crackers riched in nourishment with good senses. Based on the technology of ordinary crackers, the pueraria crackers was made by adding the pueraria powder to the flour. The single factor test and orthogonal test were adopted to optimize the important raw materials and the anti-oxidative activity of pueraria cracker was analyzed. Results showed that the pueraria powder, shortening and sugar had a significant effect on pueraria crackers, and the order was shorteningsucrosepuerarin powder. Finally the pueraria crackers were golden color and crisp taste sweet by adding 20 g pueraria powder, 20 g shortening and 18 g sugar respectively. The anti-oxidative activity of pueraria crackers was extremely high（p〈0.01） in the sold cookies and not adding the pueraria powder cookies. In conclusion, the pueraria crackers not only had good sensory quality but also nutritional health by the experiment.