紫薯粉添加量对曲奇品质特性的影响

Effect of Purple Potato Powder Addition on the Quality Characteristics of Cookies

本文先使用正交试验优化曲奇饼干的基本配方,然后考察不同添加量的紫薯粉对曲奇饼干色泽、质构、感官特征的影响。结果表明,以低筋粉质量计,黄油80%、糖粉30%、白砂糖10%、鸡蛋液20%、奶粉15%、食用碳酸氢钠0.4%为最优的曲奇基础配方。随着紫薯粉添加量的增加,曲奇的明度指数L*由53下降至43,色泽指数a*由11增长至20,色泽指数b*由21下降至6,色差值ΔE由5上升至18;曲奇的硬度参数由1100上升至3400,脆性参数由300上升至1400;曲奇的感官评分数值由39变化为58。

This article first uses orthogonal experiments to optimize the basic formula of cookies,and then investigates the effects of different amounts of purple potato powder on the color,texture,and sensory characteristics of cookies.The results showed that based on the quality of low gluten flour,the optimal basic recipe for cookies was butter 80%,sugar powder 30%,white granulated sugar 10%,egg liquid 20%,milk powder 15%,and edible sodium bicarbonate 0.4%.As the amount of purple potato powder added increases,the brightness index L*of the cookies decreases from 53 to 43,the color index a*increases from 11 to 20,the color index b*decreases from 21 to 6,and the color difference valueΔE increased from 5 to 18;the hardness parameter of cookies increased from 1100 to 3400,and the brittleness parameter increased from 300 to 1400;the sensory score of cookies has changed from 39 to 58.