| Finger Citron is a traditional Chinese medicinal material with homology of medicine and food in China.It has the effects of soothing liver,regulating qi,regulating stomach and relieving pain.However,restricted by the regional environment and other factors,the research and development of Sichuan Finger Citron has stagnated and the product quality is uneven.In this study,Sichuan fingered citron was used as the main raw material to develop a kind of fingered citron biscuit through the process of raw material screening,debittering and blending,and the physicochemical indexes,taste,aroma components and hygiene indexes of the biscuit were determined.The main findings are as follows:(1)The collected 10 fingered citron resources were used as test materials to investigate the appearance properties,determine the content of water,essential oil and alcohol-soluble extract,and use high performance liquid chromatography to determine the content of 5medicinal components in different resources of bergamot.The experimental results showed that there were significant differences(P<0.05)in the appearance,water content,essential oil content and extract content of different resources of bergamot.Through principal component analysis,the highest score is calculated as CFS6.Considering comprehensively,the agronomic traits of CFS6 are good,the yield is high,and the content of main medicinal ingredients is in the forefront of the 10 bergamot resources.Therefore,No.CFS6(from the Shawan production area)was selected as the biscuit raw material.(2)Taking the removal rates of limonin and naringin as evaluation indexes,naringinase was selected as the debittering material,and the debittering process of fingered citron was optimized by single factor experiment and response surface methodology.The results showed that response surface methodology was feasible to optimize the debittering process of fingered citron.The optimum conditions for debittering were as follows: temperature 42℃,time 75 min,p H 4.6,enzyme dosage 1.6 g/L.The removal rates of limonin and naringin were46.50% and 53.80%(3)Using When fingered citron powder is added to wheat flour,nutrients such as protein and cellulose are increased,and the nutritional composition of flour products is improved;the greater the amount of fingered citron powder added,the lower the wet gluten content,the higher the weakening degree of the dough,and the higher the flour quality index,the tensile curve area(energy)decreases,and the processing quality of the dough is worse;According to the formation time,stabilization time and tensile resistance of dough,the maximum addition of fingered citron powder should not exceed 10%,which is beneficial to making biscuits and other foods requiring low-gluten flour.(4)On the basis of debittering fingered citron as raw material in the early stage,taking texture characteristics and sensory scores as evaluation indicators,single factor experiment and response surface experiment were used to optimize the formula process of fingered citron biscuit.The experimental results showed that response surface method optimized tartary buckwheat fermentation The beverage flavor blending process is feasible.The best formula process of fingered citron biscuits is 7% of fingered citron powder,60 g of butter,and 31.6g of powdered sugar.The highest sensory score of fingered citron biscuits is 90.5 points.(5)Ordinary biscuits,fingered citron biscuits,and fingered citron all-powder biscuits were made with the best formula technology,and the basic physical and chemical indicators,sensory,texture,color difference,taste,aroma components and hygienic indicators of the three biscuits were compared and analyzed.The results showed that compared with the common biscuit,the ash and protein contents of the fingered citron biscuit increased,the fat content decreased,the nutrient content was rich,the color was moderate,the texture characteristics were improved,the taste was good,and the sensory score was the highest.The response value of fingered citron biscuit was between that of common biscuit and fingered citron biscuit.The main flavor compounds in fingered citron biscuit were acids(16.44%),alkenes(15.47%),ketones(15.19%),heterocyclic and aromatic compounds(14.54%),alcohols(12.12%)and aldehydes(7.64%).Compared with common biscuit,the contents of alcohols and ketones in fingered citron biscuit were significantly lower,while the contents of aldehydes,alkenes and phenols were significantly higher,and ether and acids were added.The hygienic index conforms to the national food safety standard. |
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