核桃粕馕产品的研发及其品质分析

Development of walnut meal naan product and its quality analysis

在单因素试验的基础上,通过响应面法优化核桃粕馕的加工工艺,并测定核桃粕馕的质构特性及基本理化指标。结果表明:核桃粕馕的最优工艺参数为以小麦粉质量为基准,核桃粕粉添加量5.5%、植物油添加量8.0%、酵母粉添加量0.9%、食盐添加量1.0%、白砂糖添加量5.0%、水添加量10.0%、牛奶添加量40.0%、鸡蛋添加量15.0%、烘烤温度182℃、烘烤时间10 min。在此条件下制成的馕感官评分达到92.156±0.724,馕的水分、脂肪、蛋白质含量分别为18.69%、25.3%、21.95%。

On the basis of single factor experiments,the process technology of walnut meal naan were optimized by response surface methodology,and the texture properties and basic physicochemical indexes of walnut meal naan were determined.The results showed that the optimal process parameters of walnut meal naan were based on the mass of wheat flour,walnut meal addition amount 5.5%,vegetable oil addition amount 8.0%,yeast powder addition amount 0.9%,salt addition amount 1.0%,white sugar addition amount 5.0%,water addition amount 10.0%,milk addition amount 40.0%and egg liquid addition amount 15.0%,baking temperature 182℃and baking time 10 min.Under these conditions,sensory score of naan reached 92.156±0.724,the moisture,fat and protein content of naan was 18.69%,25.3%and 21.95%,respectively.