糯米山药皮作为浙江文成糯米山药的加工副产物,富含膳食纤维等食品功能性成分。为优化糯米山药皮酥性发酵饼干加工工艺,并探究糯米山药皮对饼干品质特性的影响,该研究将糯米山药皮加入饼干中,采用单因素试验和正交试验进行糯米山药皮酥性发酵饼干的工艺优化,并通过气味感官评价、电子鼻和顶空固相微萃取结合气相色谱-质谱联用分析饼干风味特性,采用微量法测定饼干纤维素含量及扫描电镜分析饼干微观结构。结果表明,糯米山药皮酥性发酵饼干的最佳工艺参数为糯米山药皮15%、白砂糖32%、酿酒酵母1%、蛋黄液16%、牛奶36%、黄油16%、发酵时间40 min。糯米山药皮的添加使饼干的风味得分显著提高,且其香气特征与普通饼干相比具有显著性差异,明确了饼干风味增强归因于酯类、烃类化合物的种类及数量的增多。糯米山药皮的添加使饼干的纤维素含量显著增加至174.77 mg/g(P<0.05),且改变了饼干结构,内部孔隙显著增多。因此,该研究在饼干面团中创新性地加入糯米山药皮,获得了一种可显著改善饼干品质特性的低卡高香无麸质新配方饼干,也为糯米山药皮的再利用提供了一种新的商业化途径,具有广阔的应用前景。
As a by-product of Zhejiang Wencheng waxy yam, waxy yam peel contains much dietary fiber and other functional components.To optimize the processing technology of waxy yam peel crispy fermented biscuits and explore the influence of waxy yam peel on the quality characteristics of biscuits, waxy yam peel was added to the biscuits.Single-factor experiments and orthogonal experiments were used to optimize the process of waxy yam crispy fermented biscuits.The flavor characteristics of biscuits were analyzed through sensory evaluation, electronic nose, and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry, the cellulose content of biscuits was measured by trace method and the microstructure of biscuits was analyzed by scanning electron microscopy.The optimal process parameters for making waxy yam peel crispy fermented biscuits were 15% waxy yam peel, 32% white sugar, 1% brewing yeast, 16% egg yolk liquid, 36% milk, and 16% butter with a fermentation time of 40 min.The addition of waxy yam peel significantly improved the flavor score of the biscuits, and their aroma characteristics were significantly different from ordinary biscuits.The flavor was enhanced with the increase in the types and quantities of esters and hydrocarbon compounds.The addition of waxy yam peel significantly increased the cellulose content of biscuits to 174.77 mg/g (P<0.05), and changed the structure of biscuits, increasing the number of internal pores.Therefore, a low-calorie high-aroma gluten-free biscuit adding waxy yam peel was developed and a new commercial approach for the reuse of waxy yam peel was also provided with broad application prospects.
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