Study On Processing Technology And Its Quality Function Characteristics Of Ricotta Shortcake

Ricotta shortcakes is the ricotta,condensed whey,etc as main raw materials,after mixing,molding,baking ingredients,heating,cooling,packaging technology made with Mongolian characteristics instant containing dairy products.In this paper,the single factor experiment was carried out by comparing the main raw materials of ricotta shortcake,choose the best recipe,further optimize the process,the physical and chemical indexes,quality characteristics and functional characteristics of ricotta shortcake were detected and analyzed,and observing the change in the quality index of the product during storage.The main results were showed as follows:The results of the single factor detect of ricotta shortcake indicating,formula one: wheat flour 20%,butter residue 30%,whey cheese 20%,skim milk 8%,sugar powder 8%,egg 8%,whey 6%;formula two: highland barley flour 20%,butter residue 25%,whey cheese 15%,skim milk 12%,sugar powder 10%,egg 10%,whey 8%.Mixing temperature of 85?,the time for 30 min,baking temperature of 65?,bake for 6 h and its quality was uniform and rich in flavor.The results of two formulations of ricotta shortcake were detected indicating,the moisture content of ricotta shortcake was 5.56~ 9.81%,protein content was 14.90~16.39% and the fat content was 17.33~22.25%,among then highland barley flour has high protein content and low water and fat content.The ricotta shortcake containing the highland barley flour was hard and crispy,while the finished product containing the wheat flour was relatively soft.A total of 17 amino acids were detected in ricotta shortcake,detect the 7 kinds of essential amino acids,the total content of amino acid produced by highland barley flour and wheat flour is 221.81 mg/g and 144.79 mg/g.Ricotta shortcake were detected 26 kinds of fatty acids,including essential fatty acids were linoleic acid(2.95~ 8.19%),alpha-linolenic acid(0.76~0.8%)and gamma-linolenic acid(0.13~0.15%).From the above results,the nutritive value of ricotta shortcake made by highland barley flour was better.Ricotta shortcake has certain antioxidant activity and ACE inhibitory activity.When the concentration was 10 mg/mL,DPPH radical scavenging capacity was 23.43~26.01%,Hydroxyl radical scavenging capacity was 17.53~39.10%,The reduction activity was 0.16~0.91,The ACE inhibitory activity was 61.83~66.79%.In which that rate of DPPH clearance,reduction activity and ACE inhibitory activity of the ricotta shortcake made on the highland barley flour were high,while the hydroxyl radical scavenger rate was lower than that of wheat flour.The storage detect results of ricotta shortcake show that,with the extension of time,the acid price and peroxide value of the products increased gradually,and the color gradually darkened,and the total number of colony and the number of coliforms met the product standard requirements.