Q弹切糕的研制及其质构分析

doi:10.6048/j.issn.1001-4330.2020.12.013

新疆农业科学 ›› 2020, Vol. 57 ›› Issue (12): 2270-2279.DOI: 10.6048/j.issn.1001-4330.2020.12.013

• 园艺特产·贮藏保鲜加工·植物保护 • 上一篇下一篇

Q弹切糕的研制及其质构分析

张婷, 陈雨晖, 邹淑萍, 潘俨, 张谦

新疆农业科学院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心,乌鲁木齐 830091

收稿日期:2020-03-02 出版日期:2020-12-20 发布日期:2020-12-24
通信作者: 张谦(1962-),女,甘肃临夏人,研究员,硕士,研究方向为农产品加工,(E-mail)zhqxj@126.com
作者简介:张婷(1980-),女,陕西眉县人,副研究员,博士,研究方向为农产品贮运与加工,(E-mail)zhangtingkikie@163.com
基金资助:
“十三五”国家重点研发计划任务“维吾尔族切糕制品工业化加工关键技术及产品创制”(2018YFD0400104-2)

The Manufacture and Determination of the Texture Characteristics of Xinjiang Nuts Q- elasticity Cut Cake

ZHANG Ting, CHEN Yuhui, ZOU Shuping, PAN Yan, ZHANG Qian

Research Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, /Research Center of Main Agricultural Products Processing Engineering in Xinjiang, Urumqi 830091, China

Received:2020-03-02 Online:2020-12-20 Published:2020-12-24
Correspondence author: ZHANG Qian(1962-), female, researcher, master, Research direction: engaged in farm product storage and processing,(E-mail)zhqxi@126.com
Supported by:
National key research and development program of the thirteenth "The key technology for processing industrialized Weiwuerzu nuts cut cake products" (2018YFD0400104-2)

摘要/Abstract

摘要： 【目的】 获得Q弹切糕的最佳配方,为切糕新产品的研发提供思路和参考。【方法】 以核桃、葡萄干等为主要制作原料,辅以低筋粉、玉米淀粉、可可粉、鸡蛋、细砂糖等,采用单因素试验和正交试验,通过质构和感官品质分析,研究Q弹切糕的最佳配方。【结果】 影响Q弹切糕弹性和感官评分的主次因素依次为可可粉添加量>低筋粉与玉米淀粉配比>糖添加量>干坚果添加量。最佳配方为低筋粉和玉米淀粉适宜比例为7∶3,可可粉添加量为15 g,糖添加量均为40 g,干坚果添加量为150 g,制作的Q弹切糕感官评分最高。【结论】 Q弹切糕与市售传统切糕相比,具有质地柔软、弹性十足、含糖量低、口感独特等特点。

关键词: 切糕; Q弹; 感官评分; 配方

Abstract: 【Objective】 To obtain the best formula for Xinjiang nuts Q-elasticity cut cake in the hope of providing an ideas and reference for the development of the new products for Xinjiang nut cutting cakes. 【Method】 Based on the analysis of texture and sensory quality, the best formula of Q-elasticity cut cake was determined by single factor test and orthogonal test with walnut and raisin as the main raw material, supplemented by low-gluten flour, corn starch, cocoa powder, egg granulated sugar, etc. 【Result】 The result showed that the quality of products affected the order of the factors was: cocoa powder addition > the quality ratio of low-gluten flour and corn starch > sugar addition > dried fruit addition. The optimum formula of Xinjiang nuts Q-elasticity cut cake was as follows: the quality ratio of low-gluten flour and corn starch was 7∶3, cocoa powder addition 15 g, sugar addition 40 g, dried fruit addition 150 g. Under these conditions, the Xinjiang nuts Q-elasticity cut cake had the highest sensory evaluation. 【Conclusion】 Compared with the traditional Xinjiang nuts cut cakes on the market, the characteristics of this Xinjiang nuts Q-elasticity cut cake is characterized by soft texture, full elasticity, low sugar and unique taste, so it is likely to become a new baking cut cake product full of very promising prospect.

Key words: Xinjiang nuts cut cake; Q-elasticity; sensory quality; formula

中图分类号:

张婷, 陈雨晖, 邹淑萍, 潘俨, 张谦. Q弹切糕的研制及其质构分析[J]. 新疆农业科学, 2020, 57(12): 2270-2279.

ZHANG Ting, CHEN Yuhui, ZOU Shuping, PAN Yan, ZHANG Qian. The Manufacture and Determination of the Texture Characteristics of Xinjiang Nuts Q- elasticity Cut Cake[J]. Xinjiang Agricultural Sciences, 2020, 57(12): 2270-2279.

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Q弹切糕的研制及其质构分析

The Manufacture and Determination of the Texture Characteristics of Xinjiang Nuts Q- elasticity Cut Cake

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