罗汉果甜苷低糖玫瑰饼干加工工艺优化

Optimization of Processing Technology of Low-Sugar Rose Biscuits with Mogrosides

摘要: 为改善传统饼干高糖、高热量的问题，以低筋面粉为主要原料，用玫瑰花粉替代部分面粉、罗汉果甜苷全部替代蔗糖，研制零添加蔗糖的低糖玫瑰饼干。通过单因素试验分别考察罗汉果甜苷、玫瑰花粉、鸡蛋液、植物油添加量以及面团静置时间、焙烤时间对饼干感官品质的影响；在此基础上以感官评分为指标，采用L₉(3⁴)正交试验优化配方，并结合质构分析验证最优工艺。结果表明：以低筋面粉100 g计，最优配方为植物油20 g、鸡蛋液20 g、清水10 g、玫瑰花粉6 g、罗汉果甜苷0.4 g、食盐1.0 g，面团松弛30 min后成型，上火170℃、下火160℃焙烤15 min；该配方饼干感官评分87分，形态完整、组织均匀、酥松细腻，具有淡雅的玫瑰花香，各项理化指标符合相关国家标准。所制饼干未添加蔗糖，属于低糖食品，适合糖尿病患者及控糖人群食用，可为低糖焙烤食品的开发提供参考。

Abstract: To solve the problems of high sugar and high calories in traditional biscuits, low-sugar rose biscuits without added sucrose were developed, using low-gluten flour as the main raw material, rose powder to partially replace the flour, and mogrosides to completely replace sucrose. On the basis of single-factor experiments, an L₉(3⁴) orthogonal experiment was carried out to optimize the formula using sensory score as the indicator, and the optimal process was verified through texture analysis. The results showed that, based on 100 g of low-gluten flour, the optimal formula consisted of 20 g of vegetable oil, 20 g of egg liquid, 10 g of water, 6 g of rose powder, 0.4 g of mogrosides and 1.0 g of salt, and the dough was shaped after resting for 30 min, and the biscuits were baked at an upper temperature of 170˚C and a lower temperature of 160˚C for 15 min. The biscuits obtained with this formula had a sensory score of 87, with complete shape, uniform structure, crisp and delicate taste and elegant rose aroma, and their physicochemical indexes met the relevant national standards. The biscuits contain no added sucrose and are low-sugar foods and are suitable for diabetics and people who need to control sugar intake, which can provide a reference for the development of low-sugar baked foods.