食品工业科技2026，Vol.47Issue(2)：227-238,12.DOI:10.13386/j.issn1002-0306.2025010147
杜仲叶微粉酥性饼干配方优化及品质提升
Optimisation of Eucommia ulmoides Leaf Micro-powder Shortbread Biscuit Formulation and Quality Enhancement
摘要
Abstract
Objective:The study aimed to develop a nutritionally rich Eucommia ulmoides leaf micro-powder shortbread biscuit with enhanced taste and unique flavor to cater to the demand in the health food market.Methods:Fuzzy mathematical comprehensive evaluation method and response surface test were used to optimise the biscuit formulation,and the optimal process formulation and baking conditions were determined using 100 g of low gluten flour as the benchmark.The superiority of the formulations was verified through multidimensional comparative analyses of sensory evaluation,textural properties,microstructure,nutrients,antioxidant capacity and volatile flavour substances.Results:Comparative analysis with a blank formulation(lacking Eucommia ulmoides leaf micro-powder)revealed that the optimized formulation exhibited significantly improved sensory evaluation,enhanced textural attributes including hardness,crispness,and chewiness,a notably higher porosity of 50.91%±0.71%,a reduced spreading ratio of 4.99±0.12,and decreased baking loss of 18.94%±0.23%.The nutrient composition analysis revealed an increase in total flavonoid content from 5.03±0.07 mg/mL to 6.61±0.03 mg/mL,total phenol content from 0.64±0.02 mg/g to 1.53±0.03 mg/g,and sodium cholate adsorption capacity from 16.06±0.48 mg/g to 21.17±0.53 mg/g.Furthermore,enhancements were observed in DPPH,ABTS+,hydroxyl radical scavenging,and ferric ion reduction capacities(P<0.05).The optimized biscuits exhibited elevated levels of volatile flavor compounds such as alcohols and ketones,contributing to a more balanced and harmonious flavor profile.Conclusion:Eucommia ulmoides leaf micro-powder can effectively enhance the textural properties,antioxidant properties and flavour of shortbread biscuits under the optimized process formulation and baking conditions.关键词
杜仲叶微粉/饼干/模糊数学/物性分析/感官评定/抗氧化/风味物质Key words
Eucommia ulmoides leaf micro-powder/biscuits/fuzzy mathematics/physical properties analysis/sensory evaluation/antioxidant/flavor substances分类
轻工纺织引用本文复制引用
MEI Haobin,CHEN Shuming,HAN Sihai,BAI Zhouya,YUE Chonghui,WANG Libo,LI Peiyan,LUO Denglin..杜仲叶微粉酥性饼干配方优化及品质提升[J].食品工业科技,2026,47(2):227-238,12.基金项目
国家自然科学基金项目(32302075) （32302075）
河南省科技攻关项目(242102110097) （242102110097）
三门峡市科技攻关计划项目(2023L02010). （2023L02010）
