荷叶粉对面粉理化性质及酥性饼干品质的影响

Effects of lotus leaf powder on physicochemical properties of flour and crisp biscuits

目的:探索酥性饼干中荷叶粗粉与荷叶超微粉适宜添加量。方法:采用粉质仪、拉伸仪、湿面筋仪、降落数值仪测定荷叶粗粉与荷叶超微粉对面粉理化指标的影响,采用质构仪测定面团的硬度和酥性饼干的剪切力,采用感官方法评价酥性饼干的感官品质,采用菌落总数测定方法测定原料与酥性饼干的细菌总数。结果:在面粉中添加0%~15%的荷叶粗粉与荷叶超微粉,能够增加面粉的吸水率、降落数值和面团的硬度,降低面粉的稳定时间、面团的拉伸能量和湿面筋含量,酥性饼干的酥松度和感官评分先增加后下降,当面粉中荷叶粗粉添加量为6%、荷叶超微粉添加量为9%时,酥性饼干酥松度和感官评分最大,此时与空白相比,酥性饼干的感官评分分别提高9.81%和18.33%,荷叶超微粉添加量比荷叶粗粉高出3%。与空白相比,添加15%荷叶粗粉的酥性饼干其细菌总数下降41.18%,添加15%荷叶超微粉的酥性饼干其细菌总数下降62.94%。结论:荷叶粗粉与荷叶超微粉能够增加酥性饼干的营养价值和感官品质,超微粉效果比粗粉更好。

Objective:The effects of lotus leaf coarse powder and lotus leaf superfine powder on the physical and chemical indexes of flour and its application in crisp biscuits were studied in this paper,and explored the suitable amount of lotus leaf coarse powder and lotus leaf superfine powder added in crisp biscuits.Methods:Farinograph,extensograph,wet gluten tester,and falling number tester were used to determine the effects of lotus leaf powder on the physical and chemical indexes of flour.The hardness of the dough and the shear force of the crisp biscuit were measured by the texture analyzer,and the sensory quality of the crisp biscuit was evaluated by the sensory method.The total number of bacteria in the raw material and crisp biscuits was determined by the method of total colony determination.Results:Adding 0%~15%lotus leaf coarse powder and lotus leaf superfine powder to the flour,the water absorption rate,falling number and hardness of the dough were increased,the stability time of the flour,the stretching energy of the dough and the wet gluten content were reduced,the crispness and sensory score of the crisp biscuit increased first and then decreased.When the addition amount of lotus leaf coarse powder was 6%and the addition amount of lotus leaf superfine powder was 9%,the crispness and sensory score of the crisp biscuit were the largest,compared with the blank,the sensory scores of the crispy biscuits were increased by 9.81%and 18.33%respectively,and the addition of lotus leaf superfine powder was 3%higher than that of lotus leaf coarse powder.Compared with the blank,the total number of bacteria in the crisp biscuit with 15%lotus leaf coarse powder decreased by 41.18%,and the total number of bacteria with 15%lotus leaf superfine powder decreased by 62.94%.Conclusion:The lotus leaf coarse powder and lotus leaf superfine powder could increase the nutritional value and sensory quality of crispy biscuits,and have the effects of inhibiting the bacterial growth of crispy biscuit.Compared with lotus leaf coarse powder,the effects of lotus leaf superfine powder that improved the quality of crispy biscuit and inhibited bacterial growth are better than lotus leaf coarse powder,and the lotus leaf superfine powder has more application value in crisp biscuits.