山药葛根粉谷物夹心软饼配方及工艺研究

Study on formulation and processing technology of yam and pueraria cookie

以山药泥为主要原料,以葛根、红豆、薏米、燕麦为配料制作软饼,再以人参果果肉果酱为夹心,制备山药葛根粉谷物夹心软饼.试验以感官评分为评价指标,先通过单因素及正交试验确定软饼较优配方,再进一步通过响应面实验确定产品的最佳配方及工艺参数:山药泥100%、葛根粉添加量40%、红豆粉添加量10%、燕麦粉添加量13%、薏米粉添加量18%,人参果果酱添加量为19%,其中果酱中岩藻多糖添加量占果酱添加量的4%,最佳工艺参数为上火温度165℃、下火温度160℃,烘焙时间20 min,在此配方及工艺条件下,制作的夹心软饼口感风味最佳,感官评分最高.本研究为药食同源材料的深加工及综合利用提供了有益的探究.

With yam powder as the main raw material,pueraria root,red bean,pearl barley and oat powder as the ingredients to make soft cake,and ginseng fruit pulp jam as the filling,the yam pueraria root powder cereal sandwich soft cake was prepareed.Sensory score was taken as the evaluation index,and the optimal soft cake formula was determined by single factor test and orthogonal tests.Further,the optimal product formulation and process parameters were determined by response surface tests:yam mud 100%,pueraria root powder 40%,red bean powder 10%,oat powder 13%,pearl barley powder 18%,ginseng jam was added to 19%of which 4%of the jam,the optimal process parameters were upper temperature 165℃,lower temperature 160℃,baking time 20 min.Under these conditions,the yam and kudzu powder grain stomach-nourishing soft cake had the best taste and the highest sensory score.The research provided the valuable exploration for the deep processing and comprehensive utilization of medicinal and edible homologous materials.