不同添加量啤酒糟对韧性饼干在贮存过程中品质的影响

Effect of various amount of brewer’s lees on the quality of ductile biscuits during storage time

目的 研究啤酒糟添加量对饼干质构特性以及水分状态在贮存过程中影响。方法 通过质构仪分析饼干的硬度变化,结合低场核磁共振技术分析体系水分迁移、持水能力,研究不同比例啤酒糟添加量对韧性饼干品质的影响。结果 啤酒糟的添加量对饼干的硬度和持水能力均有影响,可以增加饼干内部结构的稳定性。从相关性角度分析,饼干的硬度与T21、T22、A21、A22呈极显著负相关。结论 不同比例的啤酒糟对饼干品质的影响程度不同,加入25%的啤酒糟,可以在一定大程度上延长饼干的贮藏时间。

Objective To study the effect of brewer s lees on the textures and moisture state of biscuits. Methods The hardness of biscuits were analyzed by the texture analyzer,and water migration and water holding capacity were analyzed by low field nuclear magnetic resonance (NMR). Results The hardness of the biscuit was lowered after the addition of brewer s lees,there was a significant negative correlation between hardness of the biscuit and T 21 ,T 22 ,A 21 and A 22 . Conclusion Different proportion of brewer s lees exert vary influence on the biscuit quality,and 25% brewers can extend the storage time of the biscuit.