油菜籽蛋白青稞饼干的制备及其品质评价

Preparation of rapeseed protein highland barley biscuits and its quality evaluation

以低筋小麦粉、青稞粉、油菜籽蛋白、木糖醇为主要原料制备油菜籽蛋白青稞饼干。以感官评分为指标,采用单因素试验和响应面试验对饼干配方进行优化。结果表明:最佳配方为低筋小麦粉70 g、青稞粉30 g、油菜籽蛋白6 g和木糖醇10 g,采用此配方制备的饼干口感酥脆,外形完整,香味浓郁,适口性好,感官评分为85.85。在油菜籽蛋白青稞饼干中共检出30种风味物质,其中醛类和醇类占比高,分别为34.68%和21.23%,且蛋白质含量丰富,微生物指标检测均符合国家标准。

Using low gluten wheat flour,highland barley flour,rapeseed protein and xylitol as the main raw materials,rapeseed protein highland barley biscuits were developed.Taking sensory score as the in-dex,the biscuit formula was optimized by single factor experiments and response surface methodology.The results showed that the best formula was low gluten wheat flour 70 g,highland barley flour 30 g,rapeseed protein 6 g and xylitol 10 g.The biscuits prepared under the formula had crisp taste,complete appearance,rich fragrance,good palatability,with a sensory score of 85.85.A total of 30 flavour sub-stances were detected in the rapeseed protein highland barley biscuits,among which,aldehydes and al-cohols had a high proportion,accounting for 34.68%and 21.23%,respectively.The protein content was rich,and microbiological indicators met the national standards.