【作者】 杨光；

【导师】 杨鑫；

【作者基本信息】 哈尔滨工业大学 ， 食品科学与工程， 2021， 硕士

【摘要】 压缩饼干是一种能量高、体积小、重量轻的即食高能食品。因其可快速补充能量、食用方便、便于携带和运输等优点,是一种食用便捷应用广泛的应急食品。然而压缩饼干的口味及种类较少,经常食用会出现反酸现象,刺激胃酸过多生成,对胃部造成负担,口感风味较差,连食性较差、保质期短、缺乏功能性等诸多方面问题。为了解决上述问题,本研究通过对面粉种类筛选、复配具有养胃功能的原料(山药粉、南瓜粉、木耳粉)改善压缩饼干反酸刺激胃的问题,并分别做成三种不同风味产品增加了压缩饼干的口味;通过复配小麦胚芽粉不仅提高了压缩饼干的营养含量,而且其中的二十八烷醇赋予了压缩饼干的抗疲劳、增强体力和耐力的功能性;通过对压缩饼干的原料、配方、工艺参数进行优化,增加了压缩饼干的口感风味。本研究的主要内容和结果如下:通过油脂乳化实验、面粉种类筛选实验、原料复配谷物粉筛选实验、原料复配养胃功能成分实验的优化,确定压缩饼干最佳原料筛选条件。油脂乳化实验最佳条件为乳化剂复配比例为蔗糖酯:单甘脂=10:0(HLB值=15)、乳化剂添加量为1%和乳化时间为30s;面粉种类筛选实验最佳条件为金沙河牌低筋面粉;原料复配谷物粉筛选实验最佳条件为原料复配小麦胚芽粉,复配比例为20:1;原料复配养胃成分筛选实验最佳条件为原料复配山药粉,复配比例为20:3、原料复配南瓜粉,复配比例为20:4、原料复配木耳粉,复配比例为20:2。通过单因素实验、Plackett-Burman实验、响应面实验对配方进行优化,确定压缩饼干最佳配方。最佳配方为面粉80 g、小麦胚芽粉5 g、山药粉15 g、白砂糖添加量为12 g、奶粉添加量为10 g、油脂的添加量为28 m L、小苏打添加量为1.2 g、盐添加量为1.2 g,感官评分为88.67与预测感官评分为89.03分相近。通过焙烤工艺优化、压缩工艺优化试验,确定压缩饼干最佳工艺参数。最佳工艺参数为焙烤方式为电烤加热、最佳焙烤温度为180℃、焙烤时间为5 min、焙烤位置为上层、压缩压力为10 MPa、粉碎粒径为0.5～1 mm;通过压缩饼干消化特性、保质期、营养含量测定,发现本实验压缩饼干的SDS、RDS含量均比市售压缩饼干的含量高、RS含量比市售压缩饼干的含量低,说明本实验压缩饼干具有更快升高血糖的作用,可以迅速恢复体力;本实验压缩饼干和市售压缩饼干的血糖指数分别为100.939、95.424,说明本实验压缩饼干升高血糖的能力强,可以恢复更多的体力;本实验压缩饼干的保质期在20℃下预测值为5.1年,相比于市售的压缩饼干具有更长的保质期;本实验分别制作了山药奶香味、南瓜蛋奶味、木耳咖啡味三种风味压缩饼干,并且三种风味的感官评分(87.5、84.1、83)均高于市售压缩饼干的感官评分(82.4),且相比于市售压缩饼干在色泽、口感、滋味、组织状态等方面均有改善和提高。因此,本研究研制了三款具有健脾养胃、抗疲劳,提高体力和耐力功能、口感风味优良、营养丰富且保质期长的高效能压缩饼干。更多还原

【Abstract】 Compressed biscuit is a kind of high energy,small volume,light weight and ready to eat high energy food.It is a kind of emergency food which is convenient and widely used because it can replenish energy quickly,easy to carry and transport,and easy to eat.However,the taste and variety of compressed biscuits are less,the nutritional content is not rich,it can not meet the basic nutritional needs of the population,and the poor feeding ability,often eating will appear acid reflux phenomenon,stimulating the excessive generation of gastric acid,causing a burden on the stomach,poor taste and flavor,short shelf life,lack of functionality and many other problems.In order to solve the above problems,this study improved the acid reflux and stomach irritation of compressed biscuits by screening flour types and mixing stomach nourishment ingredients(yam powder,pumpkin powder and agaric powder),and made three kinds of products to increase the taste of compressed biscuits.By blending wheat germ powder,the nutritional content of compressed biscuits was enriched,and the functions of anti-fatigue,strengthening physical strength and endurance of compressed biscuits were given.By optimizing the raw material,formula and technological parameters of the compressed biscuits,the taste and flavor of the compressed biscuits were increased.The main contents and results of this study are as follows:The optimal raw material screening conditions of compressed biscuit were determined through oil emulsification experiment,flour type screening experiment,raw material compound cereal flour screening experiment,raw material compound stomach function composition experiment optimization.The optimal conditions for oil emulsification experiment were 10:0(HLB value =15)of ratio of sucrose ester to monosylglyceride,1% of emulsifier and 30 s of emulsifying time.The optimum conditions of flour type screening experiment were Jinshahe brand low gluten flour.The optimum conditions for the screening experiment of raw material mixed with grain flour were as follows: ratio of raw material mixed with wheat germ powder was20:1.The optimum conditions for the screening test of the ingredients for nourish stomach were as follows: ratio of raw materials mixed with yam powder was 20:3,ratio of raw materials mixed with pumpkin powder was 20:4,and ratio of raw materials mixed with auricularia powder was 20:2.The formula was optimized by single factor experiment,Plackett-Burman experiment and response surface experiment to determine the optimal formula of compressed biscuit.The optimal formula was determined to be 12.51 g sugar,10.70 g milk powder,27.56 m L oil,1.2 g baking soda and 1.2 g salt,and the predicted sensory score was 89.03.The optimum technological parameters of compressed biscuit were determined by single factor experiment,orthogonal experiment and single factor test.The optimum process parameters were electric heating,180℃,5 min,upper baking position,0.5-1 mm paticle size and 10 MPa compression pressure.Through the determination of digestive characteristics,shelf life and nutritional content of compressed biscuits,it was found that the SDS and RDS contents of compressed biscuits in this experiment were higher than those in the commercial compressed biscuits,and the RS content was lower than that in the commercial compressed biscuits,which indicated that the compressed biscuits in this experiment had the effect of increasing blood sugar faster and recovering physical strength quickly.The glycemic index of the compressed biscuit in this experiment and the commercially available compressed biscuit were 100.939 and 95.424 respectively,indicating that the compressed biscuit in this experiment had the function of increasing blood glucose more and could restore more physical strength.Under the premise of high energy,compared with the commercially available compressed biscuits,the protein content of the compressed biscuits was improved and its nutritional value was enriched.This experiment respectively made a yam milk fragrance,pumpkin,milk and eggs,black fungus coffee three flavors of compressed biscuit,and sensory scores(87.5,84.1,83)of three flavors were higher than that of compressed biscuits sold sensory score(82.4),and compared with the commercially available compressed biscuits,the biscuit color,taste,texture,state organization were improved.Therefore,this research has developed three kinds of high-energy compression biscuits with the functions of strengthening spleen and nourishing stomach,antifatigue,improving physical strength and endurance,good taste and rich nutrition.更多还原