蜂花粉青稞司康饼的加工工艺研究

Study on the processing technology of scone of bee pollen highland barley

以蜂花粉、青稞粉、异麦芽酮糖醇作为原料制作蜂花粉青稞司康饼,以感官评分为参考,采用单因素试验结合正交试验,研究原料配方及加工工艺对司康饼的品质影响,结果表明:蜂花粉青稞司康饼的最佳配方及工艺为青稞粉50 g、低筋粉50 g、黄油35 g、异麦芽酮糖醇30 g、鸡蛋15 g、水30 g、泡打粉1.5 g、蜂花粉25 g、上火温度170℃、下火温度130℃、烘烤时间14 min。在此条件下所制作的蜂花粉青稞司康饼外形完整、色泽金黄、口感酥脆有韧性、组织均匀层次明显。经测定该司康饼的总糖含量为20.4%、总黄酮含量为184.0%、总多酚含量为310.1%,提高了司康饼的营养价值。

The bee pollen highland barley scones were made with bee pollen,highland barley powder and isomaltulose as raw materials.With sensory score as the reference,single factor test combined with orthogonal test was used to study the influence of raw material formula and processing technology on the quality of scones.The results showed that the best formula and craft of bee pollen highland barley scones were:highland barley powder 50 g,low gluten powder 50 g,butter 35 g.isomaltulose 30 g,egg 15 g,water 30 g,baking powder 1.5 g,bee pollen 25 g,heating temperature 170℃,heating temperature 130℃,baking time 14 min.the scone made of bee pollen highland barley under these conditions,has a complete shape,golden color,crisp taste and toughness,and obvious uniform structure.The total sugar content of scones was 20.4%,total flavonoids 184.0%and total polyphenols 310.1%,which improved the nutritional value of scones.