期刊论文

中文

食品工业

1004-471X

2016

37

6

133-136

湖北省科技支撑计划重点新产品新工艺研究开发项目（YJNO136）；

本校为第一机构

研究莲房膳食纤维在酥性饼干中的应用及其对产品品质的影响。结合单因素试验和正交试验,以感官评分为指标优化得到莲房膳食纤维酥性饼干的最优配方为:膳食纤维添加量6%、食用油添加量27.5%、疏松剂配比（碳酸氢钠与碳酸氢铵质量比）2︰1。各因素对产品感官品质的影响结果为:膳食纤维添加量>食用油添加量>疏松剂配比。比较对照组和莲房膳食纤维添加组饼干的品质特征发现:添加6%的膳食纤维能显著增强产品的硬度（p0.05）;膳食纤维明显增强产品的咸味、苦味、涩味和回味-B,但对其丰富、鲜味和回味-A无明显影响。研制所得莲房膳食纤维酥性饼干感官品质良好,总膳食纤维含量达4.21%,可为莲房资源综合利...

The present work aimed to establish the application of dietary fiber（DF） from lotus seed pot in biscuits and investigate the effects of dietary fiber on the qualities of biscuits. Combined with signal-factor experiment and orthogonal experiment, the optimized formula of biscuits rich in lotus seed pot DF was confirmed to be as followings： DF addition 6%, oil addition 27.5% and ratio of baking soda to ammonium bicarbonate 2︰1, as sensory score was used as the evaluation index. The descending order of effects of experimental factors on the in...