马铃薯酥饼配方的优化及品质特性研究

Formula optimization and quality characteristics analysis of potato flaky pastry

以马铃薯全粉为原料,研究马铃薯酥饼的加工配方,为应用马铃薯全粉开发新产品提供依据。通过单因素和正交试验优化马铃薯酥饼配方,并进一步比较分析了不同品种马铃薯酥饼的食用品质。结果表明,马铃薯酥饼的加工配方为:马铃薯粉添加量为30%,水添加量为50%,起酥油添加量为30%,糖粉添加量为35%,膨松剂添加量为1.2%,制作的马铃薯酥饼口感酥脆,内部组织呈孔状,孔隙细密均匀,薯香味浓,感官评分为91分,延展因子为1.824。不同品种马铃薯酥饼感官品质和质构特性均有显著差异,其中夏寨65制作的马铃薯酥饼硬度小,酥脆,组织结构和口感均最好,感官评分最高,其余品种次之。马铃薯酥饼的脆裂应力与其色泽、气味、组织结构、外形及感官评分之间存在显著相关性,可将脆裂应力、色泽、气味和组织结构作为马铃薯酥饼食用品质的评价指标。

Research on the formula of potato flaky pastry with potato powder as raw in this paper,it provides basis for developing new products with potato powder.The formula was optimized by single factor and orthorhombic experiment,and analysis on taste quality of different potato varieties.Results show that the formula of potato flaky pastry was optimized as follows:potato powder content is 30%,water content is 50%,shortening oil is 30%,sugar powder is 35%,swelling agent is 1.2%,under this conditions,the potato flaky pastry is crispy,compact microstructure,good flavor,total sensory score is 91 points,spread factor is 1.824.There were significant differences in the sensory quality and texture characteristics of different varieties of potato flaky pastry,Xiazhai 65 has the best texture and the highest sensory score.There was a significant correlation between the embrittlement stress and its color,flavor,structure,appearance and sensory score,so the embrittlement stress,color,flavor and structure could be used as evaluation indexes for the edible quality of potato flaky pastry.