葛根营养曲奇饼干的研制_王燕[1]（the development of puerarin nutritional cookies _ wang yan [1]）

葛根营养曲奇饼干的研制_王燕1（THEDEVELOPMENTOFPUERARINNUTRITIONALCOOKIES_WANGYAN1）CHINESEFOODANDNUTRITIONIN2009THEFIRST5FOODANDNUTRITIONINCHINANO05,2009THEDEVELOPMENTOFGESNUTRITIONALCOOKIESWANGYAN,DENGLOGISTICS,LUOFENGLIAN,ZHANGYUE,YUJIAOFOODSCIENCEANDTECHNOLOGYINSTITUTE,HUNANAGRICULTURALUNIVERSITY,CHANGSHA410128ABSTRACTGEGENHASHIGHNUTRITIONALVALUEANDMEDICINALVALUE,ANDHASTHEREPUTATIONOF“ASIANGINSENG“INTHISPAPER,GEROOT,LOWGLUTENFLOUR,SHORTENINGOIL,THEMAINRAWMATERIALOFSUGARPOWDERWASFORMULATEDBYSINGLEFACTORTESTANDORTHOGONALTESTTHERESULTSSHOWEDTHATKUGANNUTRITIONALCOOKIESTHEBESTRECIPEISPUERARIAPOWDER30LOWGLUTENFLOUR30,SUGARPOWDER10PERCENT,SHORTENING20,MILKPOWDER3,EGG25PERCENT,LECITHIN055,LOOSEAGENT045,WATER35KEYWORDSPUERARIACOOKIESTHEPROCESSINGTECHNOLOGYGEROOTISALSOKNOWNASKUDZU,KUDZU,GANGE,FORTHEFAMILYOFLEGUMINOUSPOLYGONUMPUERARINCANINHIBITADENOSINEINDUCEDPLATELETAGGREGATIONANDCOAGULATIONTHEROOTSOFTHEPLANTARELIKESWEETPOTATOESITISCOMMONLYUSEDTRADITIONALCHINESEMEDICINE,ANDTHEBLOODENZYMEINDUCESTHERELEASEOFSEROTONININPLATELETS,THUSPREVENTINGTHROMBOSISITISALSOAHEALTHFOOD,WHICHISAMEDICINALANDEDIBLEPLANTIDENTIFIEDBYTHEMINISTRYOFHEALTHGECHENGANDTHETREATMENTOFPARTIALHEARTACHEISVERYMEANINGFUL,BEPRAISEDBYMODERNMEDICALPROFESSION“HUMANBODYITISRICHINSTARCH,GAGIN,SOYBEANFLAVONOID,SOYBEANFLAVONOSIDE,ROOTVEGETABLE,BRAIN,BLOODVESSELMICROCIRCULATIONSYSTEMADJUSTMENTEXPERT“,ANDENJOY“ASIAXYLISIDE,ARACHIDATE,ETCITHASTHEREPUTATIONOFDISSOLVINGMUSCLEANDGIVINGBIRTHTOGINSENG23THEEFFICACYOFZIN,RASHES,ANDASCENDINGYANGISUSEDTOTREATFOREIGNFEBRILEFEVER,HEADBISCUITISAPOPULARFOOD,ANDTHEROOTISADDEDTOTHESURFACEPAIN,MEASLES,DYSENTERY,DIARRHEA,HYPERTENSION,ETCMAKINGBISCUITSINMODERNMEDICALPOWDERCANNOTONLYINCREASETHECOMPREHENSIVEUTILIZATIONRATEOFGEROOT,BUTALSOCANTHESTUDYFOUNDTHATGUGGENINANDFLAVONOIDSCANEXPANDTHECORONARYARTERIESANDBRAINVESSELS,ANDDEVELOPADISTINCTIVE,NUTRIENTRICHFEATURETHATISCONVENIENTFORFOODIMPROVETHEBLOODCIRCULATIONOFTHEHEARTANDBRAIN,SLOWDOWNTHEHEARTRATE,ANDREDUCETHENEEDFORTHEHEALTHYANDHEALTHYFOODOFTHECHINESEPEOPLEAUTHORPROFILEWANGYAN1968,FEMALE,HUNANCHANGSHAPERSON,ASSOCIATEPROFESSOR,DOCTOR,RESEARCHDIRECTIONFOODFUNCTIONALINGREDIENTSANDFOODPROCESSING,ETCTHEEFFECTOFTRADEONTHEOTHERSIDEISUSUALLYRELEASEDTHROUGHMULTIPLELINKSFOREXAMPLE,PACKAGING,STORAGE,LOGISTICSANDSOONWILLSHARETRADESYNERGIES,HENCETHEDOMESTICMARKETITISALSOREASONABLEFORPRICESTOBEAFFECTEDBYTHESMALLERSCALE4CONCLUSIONBASEDONTHEABOVEANALYSISOFTHEINFLUENCEFACTORSONTHESHORTTERMPRICEOFTHENEWAPPLEINBEIJINGITCANBELEARNEDTHATTHEPRICEINDEXOFFOREIGNTRADEANDCONSUMERPRICEISONAPPLETHEINFLUENCEOFTHELATTICEWASSIGNIFICANTBOTHAREPARTLYAPPLESQUALITATIVEINFLUENCE,ONTHEONEHANDTHEINTERNATIONALSTANDARDHASTHERIGIDITYTOTHECOMMODITYQUALITYONTHEOTHERHAND,WHENPRICESRISE,PEOPLESQUALITYOFTHEUNITAMOUNTHIGHERREQUIREMENTSSOIMPROVINGTHEQUALITYOFAPPLEANDSTRENGTHENINGTHECOMMERCIALIZATIONOFAPPLEMEASURESSUCHASPROCESSING,MARKETINGANDINFORMATIONSYSTEMSWILLSTRENGTHENTHEIRMARKETCOMPETITIONFORCEINADDITION,ITSHOULDBENOTEDTHATONEOFTHEAGRICULTURALPRICESINAREGIONISAFFECTEDTHEREAREMANYFACTORS,SUCHASSUPPLYANDDEMAND,INCOMELEVEL,EATINGHABITSANDRELATEDTHESEFACTORSHAVEAGREATINFLUENCEONTHEPRICETRENDOFTHEFUTUREPERIODRINGANANALYTICALMODELISUSEDTOANALYZETHEMODEL,ANDNEWOBSERVATIONSMUSTBEMADEVERIFY,ANDMODIFYEXISTINGVALUESBYADDINGNEWOBSERVATIONSORREMATCH,SOTHATTHEMODELHASBETTEREXPLANATORYPOWERTOCARDIACREFERENCE1YIFASEA,LIUHANCHENGEMPIRICALANALYSISONTHEPRICECHANGESOFAPPLEINCHINAAGRICULTURETECHNICALECONOMY,2005,52XUANDLIAN,LAIMINGYONGANEMPIRICALANALYSISOFRELEVANTFACTORSOFCHINASEXPORTTRADESOFTSCIENCE,2006,63LIUHANCHENG,YIFAHAI,CHINASCOMPARATIVEADVANTAGEANDINTERNATIONALCOMPETITIVENESSANALYSISINTERNATIONALECONOMICANDTRADEEXPLORATION,2003,34ZHAOVOTER,LIFENGEMPIRICALANALYSISOFTHEINFLUENCEFACTORSOFOILFUTURESPRICEMARKETNOWDEIFICATION,2007,15AGRICULTURALDEVELOPMENTMANAGEMENTDIVISIONCHINAAPPLEINDUSTRYDEVELOPMENTREPORT1995200544CHINESEFOODANDNUTRITION1MATERIALSANDMETHODS11TESTMATERIALSGEGANFROMCILICOUNTY,HUNANPROVINCE,NOMILDEW,NOSPOILAGEWHEATFLOURSMALLWHEATFLOURFORCRISPYCOOKIESSODIUMBICARBONATEFOODGRADEOTHERINGREDIENTSSHORTENING,GRANULATEDSUGAR,LECITHIN,WHOLEMILKPOWDER,EGGS,CREAMYESSENCE12TESTINSTRUMENTSANDEQUIPMENTTUNNELDRYER,PULVERIZER,MIXER,SMALLANDNOODLEMACHINEINFRAREDELECTROTHERMALFOODOVEN,ELECTRONICANALYSISBALANCE13TESTMETHOD131PROCESSFLOW1THEPREPARATIONPROCESSOFPUERARINPOWDERCLEANING,SURFACEANDDEEPPROCESSING,TINTIN,DRYING,CRUSHING2THEPROCESSINGPROCESSOFPUERARIABISCUITS6MIXPOWDEREDMILK,BAKINGSODAANDWATEREVENLYLEFTTHEBUTTERISSOFTENEDANDTHELECITHINISMIXEDWITHWHITEGRANULATEDSUGARPOWDER,WATERANDBEATENSCATTEREDEGGLIQUID,PUERARIAPOWDER,FLOURMIXED,MODULATION,PACKEDINTHEBAGBAKINGSHEETBRUSHOILMADEINTOSHAPEBAKED,BAKED,FINISHEDPRODUCTS132OPERATIONPOINTS1KUDZUSSELECTIONANDCLEANINGCHOOSENOPESTS,NOMILDEWGEGEN,WASHTHESURFACEOFTHESLUDGE,ANDUSETHEKNIFETOCUTOFFTHEDAMAGEDANDNECROTICFORMTHESKIN2GESDRYINGANDCRUSHINGCUTTHEROOTINTO12CM3DING,HOMOGENEOUSTILEONTHEDRYPLATE,PLACEDINSIDETHETUNNELDRYINGOVEN65,68HUNTILCOMPLETELYDRYTHENITWASCRUSHEDBYASHREDDERANDTHEN80EYESSCREEN3THEMODULATIONOFTHEDOUGHOPENTHESHORTENINGINTHEDOUGHANDADDTOTHELECITHIN,BEATTOGETHERADDSUGARPOWDER,EGGANDWATERSTIRWELLWITHBAKINGSODA,MILKPOWDER,WATER,ETCADDAMIXTUREOFPUERARIAPASTEAFTERTHESTATE,MIXTHEFLOURINTOTHEDOUGHANDSTIRTOFORMAPASTEADJUSTABLEPOWDERTEMPERATURESHOULDBECONTROLLEDIN22TO284SQUEEZEMOLDINGTHESYSTEMISGOODTHEBATTERISPLACEDINACLOTHPOCKETWITHAFLORALBILL,ANDTHEBATTERISPRESSEDCLEANAPPLYATHINLAYEROFOILONABAKINGSHEETTOPREVENTSTICKINGBOTTOMTOBEUNIFORM,MAKETHEBISCUITBILLETADIAMETEROF2CM,THICKAROUNDPATTERNOFAROUND1CM5BAKINGPLACETHEBAKINGTRAYINADVANCEHOTOVEN,THESURFACETEMPERATUREOFFIRECONTROLFOR160170,TEMPERATURECONTROLPRIMERSYSTEMFOR140150,TIMEOF1517MIN,AFTERBAKINGCOOKIESYANTHECOLORISBROWN6COOLINGANDPACKAGINGREMOVEFROMOVENANDPLACECOLDUNDERTHECONDITIONOFNATURALCOOLINGTO3840,ELIMINATETHEUNQUALIFIEDPRODUCTS,PACKAGINGCAN133INFLUENCEOFDIFFERENTINGREDIENTSONPRODUCTQUALITY1THEINFLUENCEOFDIFFERENTPUERARIAPOWDERONPRODUCTQUALITYTHROUGHSINGLEFACTORTESTTOEXPLORETHETASTEANDAPPEARANCEOFDIFFERENTPUERARIAPOWDERTHEINFLUENCEOF2IMPACTTESTONPRODUCTQUALITYOFDIFFERENTSHORTENINGOFSHORTENINGTHROUGHSINGLEFACTORTEST,THEPRODUCTTASTEANDTHEOUTSIDEOFTHEPRODUCTAREDISCUSSEDTHEINFLUENCEOFVIEW3TESTOFINFLUENCEOFDIFFERENTAMOUNTOFPOWDEREDSUGARONPRODUCTQUALITYTONGASINGLEFACTOREXPERIMENTWASCONDUCTEDTOEXPLORETHETASTEANDAPPEARANCEOFDIFFERENTPOWDEREDSUGARIMPACT4PUERARIANUTRITIONALBISCUITSFORMULATESTPUERARIAPOWDERANDBENTONIXTHEDOSAGEOFAGENT,SHORTENINGANDSWEETENERISTHEMAINFACTORAFFECTINGTHEQUALITYOFBISCUITPRODUCTSTHEOPTIMUMRATIOOFEACHFACTORWASDETERMINEDBYORTHOGONALTEST2RESULTSANDANALYSIS21THEEFFECTOFPUERARIAETOTALPOWDERADDITIONONTHEQUALITYOFPUERARIAENUTRITIONALBISCUITSTHEADDITIONOFPUERARIAPOWDERWILLPRODUCEALARGERFLAVORANDFLAVOROFTHEBISCUITTHEINFLUENCEOFASINGLEFACTORAFFECTINGTHEQUALITYOFBISCUITSOFDIFFERENTPUERARIAETHETESTRESULTSARESHOWNINTABLE1TABLE1SINGLEFACTORTESTOFPUERARIAPOWDERTESTNOSENSORYEVALUATION120TASTEISSOFT,THEFLAVORISPOORTHEPALATEISSLIGHTLYCRUNCHY,WITHATASTEOFTHESAMEFLAVOR330TASTECRISP,DELICIOUS435CRISP,SLIGHTLYBITTERTASTESOMEHARD,HARDTOCHEW,BITTERTASTEFROMTABLE1,ITCANBESEENTHATTHEADDITIONOFTOTALPOWDEROFPUERARIAPOWDERHASEFFECTONTHENATUREOFBISCUITSISVERYLARGETHEADDITIONOFPUERARIAPOWDERISSMALL,WHICHCANNOTHIGHLIGHTTHEFLAVOROFGEROOTPRODUCTSCHARACTERISTICTHEDOUGHISNOTELASTICANDRESILIENTHARDTOKNIT,HARDTOCHEW,BITTERTASTE,NOTEASYTOFORMTHROUGHTESTANALYSIS,FACEWHENTHEADDITIONOFFLOURANDSWEETPOTATOIS2535,TASTEANDFLAVORAREPREFERRED22EFFECTSOFSHORTENINGOFSHORTENINGONTHEQUALITYOFPUERARINNUTRITIONALBISCUITSVEGETABLESHORTENINGHASANANTIHYDRATIONEFFECTDURINGDOUGHFORMATIONANDCANBEPREVENTEDTHEFORMATIONOFGLUTENISTHEREFOREIMPORTANTTOTHESTRUCTUREOFTHEBISCUITSINCETHEDIFFERENTTABLE2OFTHERESULTSOFSINGLEFACTORTESTRESULTSONTHEINFLUENCEOFSHORTENINGONTHEQUALITYOFBISCUITSWASSHOWNINTABLE2TABLE2SINGLEFACTORTESTFORSHORTENINGOFSHORTENINGTESTNUMBEROFSHORTENINGOFSHORTENINGSENSORYEVALUATION110HARD,ROUGHANDGLOSSYTHEPALATEISCRISPANDCRISP,ANDTHESURFACEISSMOOTHANDSMOOTHTHEPALATEISCRISPANDCRISPWITHASMOOTHSURFACETHEPALATEISCRISPYANDCRISPY530COOKIEDEFORM,DEEPFRIEDTASTEWANGYANETALTHEDEVELOPMENTOFGEROOTNUTRITIOUSCOOKIESTHERESULTSOFTABLE2SHOWTHATTHESHORTENINGOFSHORTENINGOFVEGETABLESHORTENINGISVERYIMPORTANTROUGHUNDERLUBRICATIONANDDELICACYADDTOOMUCH,THEDOUGHLOOSEANDDIFFICULTTOFORM,STARTHAIRTHEDEGREEISSMALL,PUTTIMESLIGHTLYLONGERCANWALKOILTHESHORTENINGOFSHORTENINGIS15AT25,THEBISCUITSSURFACEISCLEANANDSMOOTH,ANDTHETASTEISGOODTHEEFFECTOFTHEADDEDAMOUNTOFSUGARPOWDERONTHEQUALITYOFGESNUTRITIONALBISCUITSSUCROSEISDISSOLVEDORDISSOLVEDINTHEBISCUITACCORDINGTOTHEWATERCONTENTPARTIALLYDISSOLVE,THENRECRYSTALLIZEORFORMAMORPHOUSGLASSAFTERBAKINGINTHISWAY,ITSTRONGLYINFLUENCESTHESTRUCTUREOFTHECOOKIEAFTERBAKING7INADDITION,SUCROSEISTHEMAINPARTICIPANTINTHEMAILLARDREACTIONDURINGROASTINGTHISHASANIMPORTANTEFFECTONTHEAPPEARANCE,COLORANDTEXTUREOFTHECOOKIESSUCROSEADDITIONLITTLE,SWEETTOOLITTLE,MAILLARDREACTIONISNOTENOUGH,COLORDIFFERENCETOADDAQUANTITY,THETASTEISTOOSWEET,THECOLORISTOODEEP,THEVISUALEFFECTISBAD8BASEDONTHEFORTHEREASONS,ITISNECESSARYTOMAKEASINGLEEFFECTONTHEQUALITYOFBISCUITSTHERESULTSARESHOWNINTABLE3TABLE3TESTOFADDINGQUANTITYOFSUGARPOWDERTHETESTNUMBEROFPOWDEREDSUGARSENSORYEVALUATIONONE6COLORPALE,ALMOSTNOSWEET28COLORYELLOWISH,PALESWEET3THECOLORISBROWNANDTHESWEETTASTEISSUITABLE4DARKBROWNWITHDARKBROWN,SWEETTASTE5THECOLORISTOODEEPANDTHETASTEISTOOSWEETTABLE3SHOWSTHATTHEAMOUNTOFPOWDEREDSUGARIS812SWEETNESSISMOREAPPROPRIATE24PRODUCTFORMULAOPTIMIZATIONTESTOFPUERARIANUTRITIONALBISCUITSACCORDINGTOTHESINGLEFACTORTESTRESULTS,THEPRODUCTFORMULAWASSELECTEDPUERARINTOTALPOWDERDOSAGEA,SUGARPOWDERADDEDB,SHORTENINGOFSHORTENINGC3FACTOR,TAKE3LEVELSTOBUILDL93ORTHOGONALTABLEFORORTHOGONALOPTIMIZATIONFORTHEBESTFORMULATION,THERESULTSARESHOWNINTABLE4ANDTABLE6TABLE4ORTHOGONALTESTFACTORLEVELLEVELFACTORSTHEDOSAGEOFTHEDOSAGEOFTHEPUERARINPOWDERONE3081522510203351225APANELOF15FOODSENSORYEVALUATORSWASFORMEDTOEVALUATETHEPRODUCTCOLOURANDLUSTRE25POINTS,TASTE25,FLAVOR25ANDORGANIZATIONINTHESTATE25POINTS,THECOMPREHENSIVESCOREANDTHESENSORYEVALUATIONCRITERIAARESHOWNINTABLE5THEEVALUATIONRESULTSARESHOWNINTABLE6TABLE5SENSORYEVALUATIONCRITERIAOFPUERARIANUTRITIONALBISCUITSQUALITYINDEXSCORECOLOURANDLUSTRE,25POINTSCOFFEECOLOR,UNIFORMCOLOR,THESURFACEOFLIGHTISADARKBROWNCOLOR,THECOLORISBASICALLYEVEN,NOBURNTYELLOWORGREY,UNEVENCOLOR0EIGHTPOINTSNOOVERBURNT,OVERWHITEPHENOMENON1825POINTSFOCALWHITEPHENOMENON917ONTHEPALATE,25POINTSCRISPANDDELICATE,SWEETANDNOTGREASY1825POINTSMORECRISPYANDDELICATE,SLIGHTLYSTICKY,SWEETANDNOTCRISP,ROUGH,STICKY,SWEETORWEAK0EIGHTPOINTS917THEFLAVOR,25POINTSGEROOTSSPECIALAROMAISEVIDENT1825POINTSHAVETHESPECIALAROMAOFGEROOT917POINTSTHEREISNOGEGENFLAVOR0EIGHTPOINTSORGANIZATIONALFORM25POINTSRULES,INTEGRITY,BENTON1825POINTSMOREREGULAR,COMPLETE,ANDBULKY917POINTSIRREGULAR,INCOMPLETEANDNOTBULKY0EIGHTPOINTSTABLE6L93,4ORTHOGONALTESTRESULTSANDANALYSISFACTORSENSORYSCORETESTNOAPUERARIAPOWDERBSUGARPOWDERCSHORTENINGOFTHESHORTENINGOFTHEOILANDTHECOLORTASTEOFTASTETISSUESDOSAGEAMOUNT111301815ONE19219519619377621221020219720321320882131331225319519920,22007964225ONE231911891851947595223ONE185190202201778623ONE21721711982007417335ONE32194193188187762832ONE31801901931867499332ONE182189195192758K179767765677553377067K275933782677793377467K375633765007786776800R413417672400066746CHINESEFOODANDNUTRITIONTABLE6SHOWSTHERESULTSANDTHEEXTREMEDIFFERENCEOFTHEFORMULAOPTIMIZATIONOFPUERARIANUTRITIONALBISCUITPRODUCTSANALYZETHERESULTSFROMTHERESULTSOFTHECOMPREHENSIVEEVALUATION,THERESULTSOFTHERVALUESSHOWTHAT,THEORDEROFTHREEFACTORSINFLUENCINGTHEQUALITYOFBISCUITSISTHEPUERARIAPOWDERASHORTENINGCPOWDEREDSUGARBTHEOPTIMALFORMULAOBTAINEDISA1B2C2,THATIS,THETOTALAMOUNTOFPUERARIAPOWDERIS30,ANDTHEAMOUNTOFPOWDEREDSUGARIS10THEAMOUNTOFSHORTENINGIS20THEQUALITYSTANDARDOFPUERARIANUTRITIONALBISCUITS31TESTRESULTSOFMAINNUTRIENTCOMPONENTSOFFINISHEDPRODUCTSTABLE7TABLETHETESTRESULTSOFTHEMAINNUTRIENTCOMPONENTSOFFINISHEDPRODUCTSG/100GTESTPROJECTCRUDEFATCRUDEPROTEINCAKUDZUROOTELEMENTTESTRESULTS244368702219432SENSORYINDICATORSCOLOURANDLUSTRETHECOLOROFCOFFEE,UNIFORMANDUNIFORM,THESURFACEHASNOWHITEPOWDER,NOTHEPHENOMENONOFCOKEANDWHITEORGANIZATIONFORMTHESHAPEISCOMPLETE,THEPATTERNISCLEAR,THICKTHINANDUNIFORM,NOSHRINKAGE,NODEFORMATION,NOBLISTER,NOBIGGERORMORETHECONCAVEBOTTOMPHENOMENON,THESECTIONSTRUCTUREISPOROUS,NOBIGHOLE,NOOIL,NOFOREIGNBODYTASTEANDTASTEGEGENAROMAISRICH,SMELL,CRISPCRISP,FINE,NOTSTICKY33PHYSICALANDCHEMICALINDEXESWATERISLESSTHAN45,ALKALINITYINSODIUMCARBONATEISLESSTHAN04,TOTALSUGARTOCONVERTTHESUGARMETERTO40,THEACIDPRICEISLESSTHANOREQUALTO5MG/G,THEPEROXIDEVALUEINFATISLESSTHANOREQUALTO25MG/G,ARSENICINASLESSTHAN05MG/KG,LEADINPBMETERISLESSTHAN5MG/KG34MICROBIALINDICATORSTHETOTALNUMBEROFCOLONIESWASNOMORETHAN700CFU/GGB4759284,COLIFORMBACTERIANOMORETHAN20CFU/100GGB4759384,MOULDCOUNTISLESSTHAN50CFU/GPATHOGENICBACTERIASALMONELLA,SH