无明矾荞酥复合膨松剂优化及风味物质分析

Optimization of Compound Swelling Agent Alum Free Buckwheat Cake and Analysis of Flavor Substance

为提高荞酥的酥脆性,以碳酸氢钠、葡萄糖酸-δ-内酯、分子蒸馏单甘酯及磷酸二氢钙添加量为单因素,以质构和感官评分为指标确定因素水平,结合Box-Benhnken的中心组合试验设计原理,以荞酥感官评分为响应面值,对无明矾荞酥工艺进行优化,对比分析传统明矾荞酥与改良后的无明矾荞酥风味物质,旨在获得较优复合膨松剂配方。结果表明:最优复合膨松剂添加量为碳酸氢钠0.36%、葡萄糖酸-δ-内酯0.35%、分子蒸馏单甘酯0.50%、磷酸二氢钙0.22%,在此工艺下荞酥的感官评分达97.4,且改良荞酥风味物质种类优于传统荞酥。

In order to improve the crispness of buckwheat,sodium bicarbonate and gluconic acid were used-δ-Lactone,molecular distilled monoglyceride and calcium dihydrogen phosphate were added as single factors.The factor level was determined with texture and sensory score as indicators.Combined with Box Benhnken’s central combination test design principle,the alum free buckwheat crisp process was optimized with the sensory score of buckwheat crisp as the response face value.The flavor substances of traditional alum free buckwheat crisp and improved alum free buckwheat crisp were compared and analyzed to obtain better compound bulking agent formula.The results showed that the optimal compound swelling agent was 0.36% sodium bicarbonate,0.35% glucono-δ-lactone,0.50% monostearin,0.22% calcium phosphate monobasic.Under this process,the sensory score of buckwheat cake reached 97.4.And the improved buckwheat cake flavor species was better than the traditional buckwheat cake.