摘要
以脱脂芝麻粉、巧克力、麦芽糖醇、葵花籽、奇亚籽为考察因素,通过D-最优混料设计方法和模糊感官评定法对芝麻巧克力棒的配方进行优化。结果表明,芝麻蛋白能量棒的最佳配方为脱脂芝麻粉添加量39%、巧克力添加量30%、麦芽糖醇添加量24%、葵花籽添加量6%、奇亚籽添加量1%,按此配方制得的产品风味独特,芝麻与巧克力风味相辅相成。常规理化分析结果表明产品符合国家标准的要求。利用Arrhenius公式预测出芝麻巧克力棒在常温下的货架期为256 d。试验为芝麻巧克力棒的标准化生产提供技术支持。
Using defatted sesame powder,chocolate,maltitol,sunflower seeds,and chia seeds as factors,the formula of sesame chocolate bars was optimized using the D-optimal mixture design method and fuzzy sensory evaluation method.The results showed that the optimal formula for sesame protein energy bars was as follows:39%defatted sesame powder,30%chocolate,24%maltitol,6%sunflower seed,and 1%chia seed.The product prepared with this formula had an unique flavor,and the flavors of sesame and chocolate were complementary.The routine physicochemical analysis results indicated that the product met the requirements of national standards.The shelf life of sesame chocolate bars at room temperature was predicted to be 256 d using the Arrhenius formula.It provided technical support for the standardized production of sesame chocolate bars.
作者
游静
黄纪念
孙强
宋国辉
芦鑫
YOU Jing;HUANG Jinian;SUN Qiang;SONG Guohui;LU Xin(Agricultural and Sideline Products Processing Center of Henan Academy of Agricultural Sciences,Zhengzhou 450000;Agricultural and Sideline Products Processing Institute of Henan Academy of Agricultural Sciences,Zhengzhou 450000)
出处
《食品工业》
CAS
2024年第2期50-57,共8页
The Food Industry
基金
国家特色油料产业技术体系(CARS-4)
河南省重点研发项目(221111520400)。
关键词
芝麻巧克力棒
D-最优混料设计
模糊数学
配方优化
货架期
sesame chocolate bar
D-optimal mixture design
fuzzy mathematics
formula optimization
shelf life
