食品与发酵工业2024，Vol.50Issue(12)：258-265,8.DOI:10.13995/j.cnki.11-1802/ts.036166
不同预处理对六种药食同源食材加工特性及其饼干品质影响研究
Effects of different pretreatment on processing characteristics and biscuit quality of six medicinal and edible homologous ingredients
摘要
Abstract
Using codonopsis,yam,white lentil,gorgon euryales,malt,and lotus seed as raw materials,the effects of four pretreat-ment methods(direct crushing,roasting,steaming,and microwave)on the characteristics of six kinds of medicinal and edible homology mixed powder,dough characteristics and cookie quality were investigated.Results showed that compared with the control group(direct crushing),the three treatments had different degrees of destruction of nutrients,and the three treatments of mixed powder viscosity,water and oil retention were improved.The three treatments could improve the viscoelasticity of dough,and the roasting treatment had the best improvement effect.Roasting treatment reduced the short-range ordered structure of starch.Scanning electron microscope showed that the starch structure was destroyed in different degrees,but the roasting treatment had the least degree of damage.The three methods can re-duce the bitter taste of the ingredients,and the fried biscuits have the highest sensory score.To sum up,roasting is more suitable for the processing of the cookies,and the cookies made have a good appearance and taste popular with the public.关键词
预处理/药食同源/加工特性/饼干/品质Key words
pretreatment/homology of medicine and food/processing characteristics/biscuit/quality引用本文复制引用
路晓,李文钊,徐艳朋,李玉爽,王智珍,张亚旭,刘馨阳,阮美娟..不同预处理对六种药食同源食材加工特性及其饼干品质影响研究[J].食品与发酵工业,2024,50(12):258-265,8.基金项目
校企合作技术开发(1800140061) （1800140061）
