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投稿时间：2024-09-26
投稿时间：2024-09-26
中文摘要: 为推进螺蛳粉产业的多元发展并开拓烘焙食品市场，该研究以螺肉、螺蛳粉配料、低筋小麦粉、黄油及糖粉为主要原料，采用单因素试验及正交试验方法，以感官评价为主要标准指标，优选出螺蛳粉风味曲奇饼干最佳配方和工艺条件。结果表明，螺蛳粉风味曲奇饼干最优工艺条件：低筋面粉75 g、黄油37.5 g、酸笋汁12.5 g、酱菜汁（酸豆角、木耳、萝卜干）10.0 g、螺蛳粉汤料3.5 g、螺肉酱20 g、糖粉12.5 g、饼干胚质量4 g、烘烤温度155 ℃、烘烤时间20 min。此方法烤制的曲奇饼干有明显螺蛳粉风味，口感香酥，咸甜适宜，色泽金黄，咀嚼后有轻微螺蛳粉回味，具有鲜明的产品特色和一定的市场发展潜力。
Abstract:To promote the diversified development of the Luosifen industry and expand the market for baked food， this study using river snail meat， Luosifen ingredients， low-gluten wheat flour， butter， and powdered sugar as the main raw materials， determined the optimal formula and processing conditions for Luosifen-flavored cookies through single-factor experiments and orthogonal experiments， with sensory evaluation as the primary indicator. The results demonstrated that the optimal processing conditions for Luosifen-flavored cookies included： 75 g of low-gluten flour， 37.5 g of butter， 12.5 g of sour bamboo shoot juice， 10.0 g of pickled vegetable juice （comprising pickled long beans， wood ear fungus， and dried radish）， 3.5 g of Luosifen soup base，20 g of river snail meat paste， 12.5 g of powdered sugar， 4 g of cake embryo， and a baking time of 20 minutes under baking temperatures of 155 ℃. The cookies baked under these conditions exhibited a pronounced Luosifen flavor， with a crispy texture， a well-balanced sweet and savory taste， a golden color， and a subtle aftertaste reminiscent of Luosifen. The product had distinct characteristics and considerable market development potential.
文章编号：202507014 中图分类号： 文献标志码：
基金项目:广西高校中青年教师科研基础能力提升项目（2021KY1709、2022KY1695）；国家级大学生创新创业训练计划项目（202213639007）；广西自然科学基金项目（2022GXNSFBA035468）
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