可食用谷物杯的配方及性质研究

Study on formula and properties of edible grain cup

以面粉、黄油、奶粉为主要原料,经过和面,成型,烘焙制作杯体.采用感官评价为主要指标,通过单因素实验及正交优化实验,确定鸡蛋的添加量对饼干感官评价影响最大,面粉的影响较小,而谷物杯最佳工艺和配方:以烘焙百分比计量,面粉总量为100%,黄油为50%,奶粉为35%,鸡蛋为60%,白砂糖为25%.烘焙参数为上火180℃,下火200℃,时间为20 min,以此配方加工的谷物杯体颜色、风味、口感、组织形态最佳.并通过杯体的耐水性测试,表明随着浸泡液温度和浸泡时间的增加,谷物杯样品的吸水率增加.且浸泡液温度小于40℃,浸泡时间小于20 min时,吸水率均小于15%,对杯体影响较小.

With flour,butter and milk powder as the main raw materials,the cup body was made by making dough,shaping and baking.Sensory evaluation was used as the main index.The formula of grain cup was determined by single factor experiments and orthogonal experiments.Experiments showed that the amount of eggs had the greatest influence on the sensory evaluation of edible grain cup,but the influence of the amount of flour was smaller.The optimum formula were obtained as follows:components were measured by baking percentage,the total weight of flour was 100%,50%butter,35%milk powder,60%egg and 25%sugar.Baking parameters were:baking at up temperature of 180℃,bottom temperature of 200℃for 20 min.The color,flavor,taste and texture of grain cup processed by this formula were the best.The water resistance test of the cup body showed that the water absorption of the grain cup increased with the increase of the temperature and the soaking time in the soaking solution.When the temperature of the soaking solution was less than 40℃,and the soaking time was less than 20 minutes,the water absorption was less than 15%,which had little effect on the cup body.