黄韬睿¹，熊 漫¹，雷 健¹，王 鑫²，王小平²

（1.四川旅游学院，四川成都 610100；

2.四川省食品检验研究院，四川成都 610097）

摘要：为改善高海拔地区食物普遍缺硒的情况，以高原特色主食青稞炒面为原料进行营养强化，制得富硒青稞炒面，利用富硒青稞炒面进行富硒青稞曲奇饼干加工工艺的研究，以硒含量和感官评分为评价指标，通过单因素和正交试验得到其最优加工工艺：水的添加量50%，液态酥油添加量34%，黄油添加量34%，在面火180 ℃，底火160 ℃条件下烤制20 min。按此工艺制得的产品硒含量为111 μg/kg，外形完整、花纹清晰、厚薄均匀、色泽金黄，具有浓郁青稞味，口感松脆、结构细密、多孔。感官评分为87分，相关指标符合国家要求，说明所得工艺参数有效且可靠。

关键词：青稞炒面；硒营养强化；曲奇饼干

中图分类号：TS213.22    文献标识码：A    文章编号：1674-506X（2022）05-0052-0006

Study on the Production Technology of Selenium-Enriched Barley Cookies

HUANG Taorui¹, XIONG Man¹, LEI Jian¹, WANG Xin², WANG Xiaoping²

（1.Sichuan University of Tourism, Chengdu Sichuan 610100, China;

2.Sichuan Institute for Food Control, Chengdu Sichuan 610097, China）

Abstract：In order to improve the selenium deficiency of food in high-altitude areas, highland barley fried flours are used for nutritional fortification. Using the obtained selenium-enriched highland barley fried flours to study the processing technology of selenium-enriched highland barley cookies, Taking selenium content and sensory score as evaluation indexes, the optimal processing technology was obtained through single factor and orthogonal experiments: 50% water, 34% liquid ghee, 34% butter, and it is baked for 20 minutes under the conditions of 180 ℃ for surface fire and 160 ℃ for bottom fire. The selenium content of the product prepared according to this process is 111 μg/kg, complete shape, clear pattern, uniform thickness, golden color, rich barley flavor,  crisp taste, fine structure, and porous sensory score of 87, relevant indicators meet national requirements, indicating the obtained process parameters effective and reliable.

Keywords：highland barley fried flours; selenium fortification; cookies

doi：10.3969/j.issn.1674-506X.2022.05-009

收稿日期：2021-11-18

基金项目：川菜发展研究中心规划项目（CC20Z17）

作者简介：黄韬睿（1982-），男，硕士，副教授。研究方向：食品加工与食品营养。

引用格式：黄韬睿,熊漫,雷健,等.富硒青稞曲奇饼干制作工艺的研究[J].食品与发酵科技,2022,58(5):52-56,76.