姜味曲奇的工艺优化及特征香气成分分析

Process optimization and characteristic aroma compositions analysis of ginger cookies

以感官评分为评价指标,在单因素试验的基础上,通过响应面法优化姜味曲奇配方,并对姜味曲奇和原味曲奇的香气成分进行分析和质构测定。结果表明:姜味曲奇的最优配方为黄油95.0 g、糖粉32.0 g、全蛋液8.0 g、蛋黄液8.0 g、盐1.5 g、奶粉8.0 g、低筋小麦粉140.0 g、姜粉8.0 g,以此工艺配方制作出的姜味曲奇色泽金黄、形态完整、波纹清晰、口感酥脆、香气浓郁,共鉴定出33种化合物,主要包括反式-α-香柑油烯、β-红没药烯、β-法呢烯、α-法呢烯、α-姜黄烯等特征香气成分;姜味曲奇的硬度为(226.99±28.96)N、咀嚼性为(9.00±1.04)N、黏附性为(0.231±0.01)N·s、脆度为(176.13±24.71)N,均大于原味曲奇。

Taking sensory score as the evaluation index,on the basis of single factor test,the formula of ginger cookies was optimized by response surface methodology,and the aroma components and texture of ginger cookies and original cookies were analyzed.The results showed that the optimal formula of ginger cookies was butter 95.0 g,sugar powder 32.0 g,whole egg liquid 8.0 g,egg yolk liquid 8.0 g,salt 1.5 g,milk powder 8.0 g,low-gluten wheat flour 140.0 g and ginger powder 8.0 g.The ginger cookies produced by this process had golden color,complete shape,clear ripple,crisp taste and rich aroma.A total of 33 compounds were identified,mainly including trans-α-bergamot olein,β-red myrrh,β-farnesene,α-farnesene,α-curcumene and other characteristic aroma components.The hardness of ginger cookies was(226.99±28.96)N,chewability was(9.00±1.04)N,adhesion was(0.231±0.01)N·s,and brittleness was(176.13±24.71)N,all of which were higher than the original cookies.