小米鹰嘴豆桃酥制备工艺优化及其保质期预测

Optimization of the preparation process for Millet-chickpea Shortbread and Its Shelf Life Prediction

摘要:

小米、鹰嘴豆富含不饱和脂肪酸及膳食纤维，将其以一定比例替代部分小麦粉制作桃酥，可起到提升产品营养价值、丰富产品风味及滋味的作用。探究小米、鹰嘴豆混合面粉替代比例及替代量、酥油、复合低糖、水添加量对桃酥感官评分、酥脆性、硬度及延展因子的影响；采用正交试验优化无蔗糖小米鹰嘴豆桃酥制备工艺，采用加速氧化试验预测其保质期。结果表明：当小米、鹰嘴豆粉替代比例2:1、替代量35%，酥油添加量35%、复合低糖添加量30%、水添加量15%、面火190 ℃、底火140 ℃烘烤17 min时，桃酥色泽金黄，口感酥脆、香甜，小米、鹰嘴豆风味协调，其酥脆性为124、硬度为522、延展因子为4.39、感官评分达到89分。35 ℃及45 ℃加速氧化试验结果得出桃酥在25 ℃条件下保质期为67 d。该研究可为提高酥性饼干品质特性、预测产品保质期提供基础方法。

Abstract:

Millet and chickpeas are rich in unsaturated fatty acids and dietary fiber. Replacing a certain proportion of wheat flour with millet and chickpea flour in a specific ratio to make shortbread can enhance the product’s nutritional value and enrich its flavor and taste. This study explores the effects of different substitution ratios and amounts of millet-chickpea mixed flour, shortening, composite low sugar, and addition amount of water on the sensory score, crispness, hardness, and extension factor of the shortbread. An orthogonal experiment was performed to optimize the preparation process of sugarfree millet-chickpea shortbread, and an accelerated oxidation test was employed to predict its shelf life. The results showed that when the substitution ratio of millet to chickpea flour was 2:1, the substitution amount was 35%, the shortening addition was 35%, the composite low sugar addition was 30%, and the water addition was 15%, with the baking temperature set at 190 ℃ (top heat) and 140 ℃ (bottom heat) for 17 minutes, the shortbread had a golden color, crispy texture, sweet taste, and a balanced flavor of millet and chickpeas. The crispness was 124, hardness was 522, extension factor was 4.39, and sensory score reached 89 points. Based on the accelerated oxidation test at 35 ℃ and 45 ℃, the predicted shelf life of the shortbread at 25 ℃ was 67 days. This study provides a fundamental method for improving the quality characteristics of shortbread cookies and predicting their shelf life.