涂梦婕¹，周冬梅¹，姜懿芸²，何 莲¹，黄益前^1*

（1四川旅游学院食品学院，四川成都 610100；

2海南微城未来学校，海南澄迈 571924）

摘要：诺丽果具有丰富的营养价值，为提高其利用价值，将诺丽果粉加入韧性饼干中，探讨诺丽果粉添加量对韧性饼干品质影响并得到最佳配方。结果显示，诺丽果粉的添加使饼干更加松脆、不黏牙、气孔均匀、有层次。最终得到诺丽果韧性饼干的最佳配方为：低筋面粉140 g，诺丽果粉10 g，白砂糖30 g，植物油25 g。在该配方下，虽未加入任何巧克力口味物质，但诺丽果韧性饼干呈现的是一种类似巧克力风味的诺丽果粉特殊风味，同时赋予了韧性饼干更加丰富的营养。

关键词：诺丽果粉；饼干；品质；响应面

中图分类号：TS213.22   文献标识码：A   文章编号：1674-506X（2021）05-0072-0007

Study on Influence of Noni Fruit Powder Addition on the Quality of Biscuits and Its Formula

TU Meng-jie¹, ZHOU Dong-mei¹, JIANG Yi-yun², HE Lian¹, HUANG Yi-qian^1*

（1.College of Food Science and Technology, Sichuan Tourism University, Chengdu Sichuan 610100, China;

2.Hainan Micro-City Future School, Chengmai Hainan 571924, China）

Abstract：Noni fruits were rich in nutrition, in order to enhance the value of their use, noni fruit powder was added to semi hard biscuits. The influence of noni fruit powder addition on the quality of semi hard biscuits was discussed and the best formula was obtained. The results showed that, the addition of noni fruit powder made the biscuits more crispy, non-sticky, uniform and layered. The best formula for noni fruit semi hard biscuits was: low-gluten flour 140 g, noni fruit powder 10 g, white sugar 30 g, and vegetable oil 25 g. Under this formula, the cookies presenting a slightly chocolate flavor, which was special flavor of the noni fruit powder without any addition of chocolate flavor substances, while giving the semi hard biscuits richer nutrition.

Keywords：noni fruit powder; biscuits; quality; response surface methodology

doi：10.3969/j.issn.1674-506X.2021.05-011

收稿日期：2021-02-19

基金项目：烹饪科学四川省高等学校重点实验室资助项目（13LA01）；四川旅游学院科研创新团队基金（2018SCTUTD05）；四川旅游学院校级科研项目（2020SCTU13）；四川旅游学院校级科研创新团队基金（19SCTUTY04）

作者简介：涂梦婕（1995-），女，硕士，助理实验师。研究方向：食品加工与检测。

*通信作者

引文格式：涂梦婕,周冬梅,姜懿芸,等.诺丽果粉添加量对饼干的品质影响及配方研究[J].食品与发酵科技,2021,57(5):72-78.