为研发一款改善口感粗糙与功能性消化不良的青稞全谷物药食同源饼干,以嗜酸乳杆菌固态发酵青稞全谷物粉为主要原料,通过测定饼干预拌粉面团流变学特性、热特性以及饼干质构和感官评分,并采用响应面试验优化饼干配方。添加HMSC、糖粉、NaHCO₃后,面团弹性(G")和粘性( )随着频率的增加而增加,黏性随着剪切速率的增加而降低。随着糖粉和NaHCO₃添加量的增加,糊化温度升高,焓变降低。添加HMSC后,饼干硬度先降低再升高,黏性和咀嚼性显著升高(P<0.05)。添加糖粉和NaHCO₃后,饼干的硬度、脆性、黏性和咀嚼性显著降低(P<0.05),而NaHCO₃组的咀嚼性升高。当固态发酵青稞粉中HMSC、糖粉、NaHCO₃添加量分别为7.7%,11.3%,0.64%时,饼干品质最佳。

. In order to develop a kind of highland barley whole-grain medicinal food cognate biscuit to improve the taste of rough and functional dyspepsia, using Lactobacillus acidophilus solid fermented highland barley flour as the main raw material, the rheological and thermal properties of the dough, the texture and sensory scores of the biscuit were measured, the cookie formula was optimized by response surface test. After adding HMSC, powdered sugar and NaHCO₃, dough elasticity (G") and viscosity (G") increased with the increase of frequency, the viscosity decreased with the increase of shear rate. With the addition of powdered sugar and NaHCO₃ increasing, the gelatinization temperature increased and the enthalpy change decreased. After the addition of HMSC, the hardness of biscuits was firstly decreased and then increased, the stickiness and chewability were significantly increased (P<0.05). After adding powdered sugar and NaHCO₃, the hardness, brittleness, stickiness and chewability of cookies were significantly decreased (P<0.05) while the chewability of cookies in NaHCO₃ group was increased. When the content of HMSC, powdered sugar and NaHCO₃ in solid fermentation highland barley powder was 7.7%, 11.3% and 0.64% respectively, the biscuit quality was the best.

国家重点研发计划项目(2020YFD1001405)