- 上一篇：磁性酵母菌的制备及其在花青素分离中的应用
- 下一篇：失活酵母菌中花青素的提取研究
摘要：本文是研究制作一种口感酥松、香甜美的曲奇饼干，通过单因素实验与正交实验相结合，然后测定曲奇饼干的理化指标，并最终确定制作产品的最佳配方。研究中确定了紫薯浓缩汁曲奇饼干的制作流程以及工艺要点，实验研究了紫薯浓缩汁、黄油、糖粉以及烘焙温度对紫薯浓缩汁曲奇饼干理化指标的影响，然后测定制品中花青素的含量。实验结果表明，黄油40g，糖粉20g，鸡蛋15g，奶粉10g，紫薯浓缩汁20g，低筋粉90g，用170℃烘烤13min，花青素含量为0.0189±0.0009mg/g，此工艺确切可行，制作出的紫薯浓缩汁曲奇饼干外观良好，呈现紫薯的淡紫色，口感酥松，甜度适中，没有过焦或者过糊的现象出现，不仅保持了曲奇饼干的特点，而且又有紫薯特有的风。51844
毕业论文关键词：紫薯浓缩汁；感官；焙烤；花青素含量
Development of nutrition cookies using purple sweet potato concentration juice
Abstract: This thesis is to study the production of one kind of taste crisp, sweet and delicious cookies,through single factor experiment and orthogonal experiment, and then measure the physical and chemical indicators of cookies, determined the best formulation of the cookies. the purple sweet potato juice concentrate cookie production processes and technological points were studied, the effect of purple sweet potato juice, butter, powdered sugar and baking temperature on the physical and chemical indicators of cookies were also illuminated.The results showed that the butter 40g, sugar 20g, eggs 15g, milk powder 10g, purple potato juice 20g, low-gluten flour 90g, with 170 ℃ baking for 13min, anthocyanin content could retain to 0.0189 ± 0.0009mg/g, this process is practical and feasible,and produced purple sweet potato juice concentrate cookies are looks good, showing pale purple, crisp taste, moderate sweetness, there is no phenomenon of over coke or over paste,not only to maintain the characteristics of cookies, but also has unique purple potato flavor.
Keywords: Purple sweet potato juice；Flavor；Cookie baking；Anthocyanin contention
目 录
1 引言 1
1.2我国保健食品的现状及发展 1
1.3紫薯的保健功能 2
2 材料与方法 2
2.1试验材料 2
2.2试验设备 2
2.3曲奇饼干制作工艺： 3
2.3.1 工艺流程 3
2.3.2 工艺要点 3
2.3.2.1糖粉与低筋粉的使用 3
2.3.2.2面糊的调制 3
2.3.2.3静置 3
2.3.2.4模型的制作 3
2.3.2.5焙烤 3
2.4试验方法 3
2.4.1 单因素试验 3
2.4.1.1紫薯浓缩汁添加量对紫薯浓缩汁曲奇饼干品质的影响 3
2.4.1.2黄油添加量对紫薯浓缩汁曲奇饼干品质的影响 4
2.4.1.3糖粉添加量对紫薯浓缩汁曲奇饼干品质的影响 4
2.4.1.4烘焙温度对紫薯浓缩汁曲奇饼干品质的影响 4
2.4.2 饼干的硬度测定 4
2.4.3 饼干的色差测定