摘要
以感官评分为指标在单因素试验基础上,进行响应面试验优化水飞蓟籽油曲奇配方。结果表明:曲奇最佳配方为水飞蓟籽油73 g、白砂糖38 g、蛋液38 g、泡打粉2 g,在此条件下感官评分为94.2。对水飞蓟籽油曲奇和普通黄油曲奇进行油脂氧化稳定性对比试验得出,利用最优配方加工的水飞蓟籽油曲奇样品在常温(25℃)下的氧化诱导时间为4 088.6 h,比普通黄油曲奇样品氧化诱导时间(3 728.6 h)更长。由此可知,在曲奇中添加水飞蓟籽油代替黄油,不但口感好,油脂的抗氧化能力更强,可为新型曲奇产品开发提供参考。
Based on the single factor test,sensory evaluation was chosen as evaluation index,the response surface test was used to optimize the formula of Silybum marianum(L.)Gaertn.seed oil cookies.The results showed that the best formula for cookies was Silybum marianum(L.)Gaertn.seed oil 73 g,white sugar 38 g,egg liquid 38 g and baking powder 2 g.The sensory score was 94.2 under these conditions.A comparative test of fat oxidation stability between Silybum marianum(L.)Gaertn.seed oil cookies and ordinary butter cookies showed that the oxidation induction time of Silybum marianum(L.)Gaertn.seed oil cookies samples processed with the optimal formula was 4088.6 h at room temperature(25℃),which was longer than the oxidation induction time(3728.6 h)of the ordinary butter cookies samples.It showed that the cookies adding Silybum marianum(L.)Gaertn.seed oil instead of butter not only tasted good,but also had stronger antioxidant capacity,which could provide a reference for the development of new cookie products.
作者
张卓
李琦
陈宇飞
杨柳
ZHANG Zhuo;LI Qi;CHEN Yu-fei;YANG Liu(Department of Scientific Research of Jilin Business and Technology College,Changchun 130507,Jilin,China;Cereal School of Jilin Business and Technology College,Changchun 130507,Jilin,China)
出处
《粮食与油脂》
北大核心
2021年第10期96-99,103,共5页
Cereals & Oils
基金
吉林省教育厅“十三五”科学技术项目(JJKH20200216KJ)
吉林省医药健康专项(20200708053YY)。
关键词
水飞蓟籽油
曲奇
配方
响应面
油脂氧化性
Silybum marianum(L.)Gaertn.seed oil
cookie
formula
response surface
oil oxidation
