食品科学

• 工艺技术 • 上一篇    下一篇

血糯米软曲奇的生产工艺及货架期测定

刘晶晶,蔡 静,许喆娴,钱丽丹,方 娇,韩曜平,王雪锋,戴阳军   

  1. 常熟理工学院生物与食品工程学院,江苏 常熟 215500
  • 出版日期:2013-06-25 发布日期:2013-06-17

Production and Shelf Life of Red Glutinous Rice Soft Cookie

LIU Jing-jing,CAI Jing,XU Zhe-xian,QIAN Li-dan,FANG Jiao,HAN Yao-ping,WANG Xue-feng,DAI Yang-jun   

  1. College of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
  • Online:2013-06-25 Published:2013-06-17

摘要:

以血糯米代替部分面粉,探讨血糯米软曲奇的工艺参数及货架期。选择血糯米、绵白糖和油脂的添加量、油脂打发时间及烘烤温度和时间作为单因素进行梯度试验,以软曲奇的感官评定为应变量,确定其最佳工艺参数为以低筋面粉为100%,血糯米替代18%的低筋面粉,绵白糖36%、油脂75%(其中黄油占70%、起酥油占14%、奶油占16%)、鸡蛋36%、丙酸钙0.2%、油脂打发时间50min、烘烤温度上火150℃-下火130℃、烘烤时间20min;同时应用加速货架期测试(ASLT)法预测血糯米软曲奇的货架期为150d。

关键词: 血糯米, 软曲奇, 工艺参数, 货架期

Abstract:

The production and shelf life of red glutinous rice soft cookie with partial replacement of red glutinous rice
for wheat flour were studied. The effect of red glutinous rice, white sugar and oil concentration, whipping time and
baking temperature on the sensory quality of the cookie was explored by one-factor-at-a-time design. The optimal process
parameters were determined as follows: 100% of low gluten flour, partial replacement of 18% of low gluten flour with red
glutinous rice, 36% of white sugar, 75% of oil and fat (consisting of 70% of butter, 14% of shortening and 16% of cream),
36% of egg, 0.2% of calcium propionate, 50 min of whipping, baking at an upper temperature of 150 ℃ and an lower
temperature of 130 ℃, and 20 min of baking. The shelf life of the cookie obtained under the optimized conditions was
predicted by ASLT method to be 150 d.

Key words: red glutinous rice, soft cookies, process parameters, shelf life