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紫薯曲奇饼干的制作及品质影响研究

时间:2019-08-17 21:58来源:毕业论文
紫薯因富含花青素、硒等营养保健成分,具有预防癌症、心脏病等作用。将紫薯添加到曲奇饼干中,以低筋面粉、紫薯粉、黄油、糖、鸡蛋为基本原料,开发风味独特营养健康的曲奇饼

摘要:紫薯因富含花青素、硒等营养保健成分,具有预防癌症、心脏病等作用。将紫薯添加到曲奇饼干中,以低筋面粉、紫薯粉、黄油、糖、鸡蛋为基本原料,开发风味独特营养健康的曲奇饼干新品。通过单因素实验、正交实验,得到紫薯曲奇饼干的最佳配方为:低筋面粉100g,紫薯粉20g,黄油70g,糖粉50g,全蛋液50g。烘烤温度上火为190℃,下火为145℃,烘烤时间为20min。制作出的紫薯曲奇饼干外形规则,紫薯味道浓郁,甜度适中,松脆可口。此配方测得的紫薯曲奇饼干水分含量为3.6%,碱度为0.25%,脂肪含量为17.5%,延展度为4.32、硬度为16.1N。38632
毕业论文关键字:紫薯;曲奇饼干;品质
Study on the Preparation and Properties of Purple Sweet Potato Cookie
Abstract:Purple sweet potato has the ability of preventing and resisting cancer, heart disease and so on because of its rich anthocyanins, selenium and other nutritional ingredients. Purple sweet potato was added to develop cookie new product with unique flavor and nutritional components. By single factor experiment and orthogonal experiment, the optimal recipe of purple sweet potato cookie was determined as: low gluten flour 100g, purple sweet potato flour 20g, butter 70g, sugar 50g, whole egg 50g. The baking temperature is 190 ℃ for upper fire, 145 ℃for under fire, and baking time is 20min. Under the above said conditions, purple sweet potato cookie was made with rich purple potato flavor, moderate sweetness, and crunchy texture. Physicochemical parameters of purple potato cookie were also measured, moisture content of 3.6%, an alkalinity of 0.25%, fat content of 17.5%, elongation of 4.32, and the hardness of 16.1N.
Keywords:purple sweet potato;cookies;quality
 目    录
1 引言    1
1.1 紫薯    1
1.1.1 紫薯的营养保健功能    1 源¥自%六:维;论-文'网=www.lwfree.cn
1.1.2 紫薯在焙烤食品中的应用研究    3
1.2 曲奇饼干    4
1.2.1 曲奇饼干的品质影响因素    4
1.2.2 曲奇饼干的产品研发现状    5
1.3 本课题的立题背景、研究内容及意义    7
2 材料与方法    8
2.1 实验材料    8
2.2 实验仪器    8
2.3 实验方法    8
2.3.1 曲奇饼干的制作    8
2.3.2 紫薯曲奇感官评定    9
2.3.3 紫薯曲奇水分测定    10
2.3.4 紫薯曲奇延展度测定    10
2.3.5 紫薯曲奇饼干的质构测定    10
3 结果与讨论    11
3.1 原辅料对紫薯曲奇饼干的品质影响    11
3.1.1紫薯粉对曲奇饼干制作及品质的影响    11
3.1.2 黄油对曲奇饼干制作及品质的影响    13
3.1.3 糖粉对曲奇饼干制作及品质的影响    15
3.1.4 全蛋液对曲奇饼干制作及品质的影响    17
3.1.5 紫薯曲奇饼干配方的正交优化    19
3.2 加工工艺对紫薯曲奇饼干的品质影响    20
3.2.1 烘烤温度对曲奇饼干的品质影响    20
3.2.1 烘烤时间对曲奇饼干的品质影响    21
3.3 最优紫薯曲奇饼干感官理化指标的测定    21
4 结论    23
致  谢    24
参考文献    25
源¥自%六:维;论-文'网=www.lwfree.cn

1 引言
如今,人们生活水平不断提高,对于食品的要求也越来越高,不仅要吃的饱还要吃的健康。随着文化全球化,许多欧洲人的饮食习惯也传入中国,曲奇饼干就是之一。曲奇饼干曾经是欧洲皇家贵族下午茶必备点心,对其制作工艺的要求也颇高。面粉、黄油、鸡蛋、糖粉的搭配既满足了人们的味觉,又为人们下午的劳动提供充足的营养,而其中再加入紫薯,实为锦上添花。 紫薯曲奇饼干的制作及品质影响研究:http://www.lwfree.cn/shiping/20190817/37653.html
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