蓝莓磨牙棒工艺研究

Research on the Process Optimization of Blueberry Molar Stick

为研发出具有较高营养价值的磨牙棒饼干,本试验以蓝莓为原料,以感官评分为指标,在单因素试验的基础上,通过正交试验优化蓝莓磨牙棒的配方。结果表明,以米粉质量为基准(100%),蓝莓米粉磨牙棒最佳配方为低筋面粉43%、玉米淀粉29%、奶粉11%、糖粉43%、蛋清50%、牛奶43%、稻米油11%、黄油14%、蓝莓汁85%,在烘烤温度140℃下烘烤60 min,制得的蓝莓磨牙棒感官评分最高,产品色泽均匀,酸甜可口,表面平滑无裂痕,硬度适中,耐咀嚼,磨牙效果好,营养价值较高。

In order to develop molar stick biscuits with high nutritional value,blueberries were used as raw materials and sensory scores were used as indicators,on the basis of single factor test,the biscuit formula was optimized by orthogonal test.The results showed that based on the quality of rice flour(100%),the best formula of blueberry rice flour molar was low gluten flour 43%,corn starch 29%,milk powder 11%,sugar powder 43%,egg white 50%,milk 43%,rice oil 11%,butter 14%,blueberry juice 85%.The blueberry molar stick was baked at 140℃ for 60 minutes,and the sensory score was the highest.The product had uniform color,sweet and sour taste,smooth surface without cracks,moderate hardness,chewing resistance,good grinding effect,and high nutritional value.