燕麦麸皮桃酥的加工工艺及货架期预测

Processing Technology and Shelf Life Prediction of Oat Bran Walnut Cake

以燕麦麸皮粉和低筋粉为主要原料,以麦芽糖醇为甜味剂制作燕麦麸皮桃酥,考察燕麦麸皮、麦芽糖醇、色拉油添加量以及焙烤条件对桃酥感官品质的影响,通过单因素和正交试验确定最佳工艺参数。结果表明,燕麦麸皮桃酥的最佳工艺参数为:低筋粉100 g,燕麦麸皮20 g,色拉油50 g,麦芽糖醇40 g,小苏打1 g,碳酸氢铵1.5 g,蛋液20 g,食盐1 g,焙烤温度上火180℃、下火160℃,焙烤时间20 min,此条件下制得的桃酥色泽均匀,口感酥脆,甜度适中,具有燕麦麸皮特有的风味;同时应用加速货架期测试法(ASLT)预测燕麦麸皮桃酥在常温条件下(20℃)的货架期为100 d。

Oat bran walnut cakes were made with low gluten flour and oat bran as the main raw material,maltitol as sweetener.The effects of oat bran,maltitol,salad oil and baking conditions on sensory quality of walnut cakes were studied.The optimum process parameters were determined by single factor and orthogonal experiments.The results showed that,the optimum process parameters of oat bran walnut cakes were as follows:low gluten flour 100 g,oat bran 20 g,salad oil 50 g,maltitol 40 g,baking soda 1 g,ammonia bicarbonate 1.5 g,egg liquid 20 g,salt 1 g,baking surface temperature 180℃,bottom temperature 160℃,and baking time 20 minutes.Under the optimal conditions,the products had uniform surface color,crisp taste,moderate sweetness and unique flavor of oat bran.The shelf life of oat bran walnut cakes at room temperature(20℃)was predicted to be 100 days by ASLT method.