摘要：本课题以枸杞麦芽糖浆馅料、枸杞山梨糖醇馅料为主要研究对象。首先，在多种感官评定后决定出最佳的枸杞烘干温度与时间、功能性甜味剂与柠檬酸的最佳糖酸比以及糖浆与枸杞的最佳料液比。之后，将所制作的最佳工艺馅料利用高压均质机中进行均质，从而使得馅料更加细腻稳定，最后对所制作的枸杞馅料进行品质评价。最终确定了新型低糖低脂焙烤食品馅料的最佳工艺条件为：枸杞烘干温度为60℃，烘干时间为10min；柠檬酸与麦芽糖醇以及山梨糖醇的复配比例分别为1:75以及1:125；枸杞与两种糖浆的混合料液比均为45:55。

关键字：宁夏枸杞；麦芽糖醇；山梨糖醇；高压均质;工厂设计

Research on the Development of Low-sugar Low-fat Baked Foodstuffs

Abstract: This subject is mainly researched on buckwheat malt syrup fillings and sorbitan fillings. First of all, after various sensory evaluations, the optimum temperature and time of the moromi drying, the optimum sugar to acid ratio of the functional sweetener and citric acid, and the optimal ratio of the liquid to the syrup were compared. After that, the best crafted fillings are homogenized using a high-pressure homogenizer, so that the fillings are more delicate and stable, and finally the quality of the manufactured fillings is evaluated. Finally, the optimum technological conditions for a new type of low-sugar and low-fat baked food stuffing were determined as follows: Wolfberry’s drying temperature was 60° C, drying time was 10 min; the compounding ratio of citric acid to maltitol and sorbitol was 1:75 respectively. And 1:125; the ratio of mixture to liquid of both syrups is 45:55.

Key Words: Wolfberry; maltitol; sorbitol; ultrahigh pressure homogenization;factory design

目 录

1引言 5

1.1焙烤馅料的发展现状 5

1.2新型焙烤食品馅料的发展现状 5

1.2.1新型焙烤食品馅料性质 5

1.2.2功能性甜味剂 6

1.2.3新型焙烤食品馅料加工工艺 7

1.5本课题研究目的及意义 8

1.6本课题研究的主要内容 8

2实验材料和方法 9

2.1实验材料 9

2.1.1实验材料、试剂及样品信息 9

2.1.2主要仪器及设备 9

2.2实验工艺 10

2.2.1枸杞馅料制作流程图 10

2.2.2枸杞烘干工艺 10

2.2.3枸杞馅料的制备 10

2.2.4高压均质工艺 11

2.2.5馅料灌装 11

2.2.6馅料杀菌 11

2.2.7馅料保藏 11

2.3品质评价 11

2.3.1感官评定 11

2.3.2高压均质前后馅料pH值的测定 12

2.3.3高压均质前后馅料当中固形物含量的测定 12

2.3.4高压均质前后馅料流变性测试 13

2.4工厂馅料制作的工艺流程图设计 13

3结果与讨论 低糖低脂焙烤食品馅料的开发研究:http://www.youerw.com/shiping/lunwen_205144.html