Study On Processing Technology And Shelf Life Of Corn Quinoa Tough Biscuit

Corn is one of the world's three largest cereals.It has high yields and is widely grown in China.Quinoa is native to the Andes mountains in South America.Currently,it has been successful conducted in more than 10 provinces and regions in China.The planting area has been expanding year by year.Corn and quinoa have plenty of nutrition but its product development is limited.The corn and quinoa toughness biscuit were made use corn and quinoa flour as the main raw materials.Through the single factor and orthogonal test,using the sensory evaluation and texture quality as the main evaluation indicators to study the formulation and processing technology of corn and quinoa toughness biscuit.At the same time,analyzed the texture and the major nutrients and functional of the biscuit.Study the shelf life of the biscuits by analyzing the changes of moisture content and activity,microbial growth,peroxide value,acid value and sensory quality under the conditions of storage at room temperature in ziplock bags.The main findings are as follows:Through the optimization of single factor:the ratio of corn flour and quinoa flour was 85:15,the amount of vegetable oil was 10%,sugar was 14%,and water added was 16%;and the optimum formula of the biscuit was determined by orthogonal test and verification test: the proportion of corn and quinoa flour was 85:15,the amount of vegetable oil was 12.5%,white sugar was 14%,and water added was 12%.Among them,the order of the factors affecting the quality of corn and quinoa biscuit is: the proportion of corn flour and buckwheat flour> amount of white sugar added> amount of water added> amount of vegetable oil added.The biscuits made with this recipe are complete in appearance,uniform in color,crisp in taste,and unique in flavor.Through the single factor test of processing technology: the mixing time is 35 min,the baking time is 10 min,the surface fire temperature is 115°C,and the underfire temperature is 155°C;the orthogonal and verification optimization experiments indicated the best formula is: mixing time 40 min,baking time 9min,surface fire temperature 125 °C,under fire temperature 160 °C.The influence of each factor on the quality of corn buckwheat crackers was: mixing time>underfire temperature>surface temperature>baking time.The biscuits making from this process condition are rich in flavor,crispy and delicious.Determination of shelf life of corn and quinoa biscuit: the optimum formulation and process conditions inspected with the changes of moisture content and activity,sensory evaluation,acid value,peroxide value and microbial indicators,regular zippered corn and quinoa biscuit can be stored for 8 weeks at 20°C,the color,taste,flavor and physical and chemical indicators of the biscuit are normal.The nutritional and functional composition of corn and quinoa biscuit made by the optimum formulation and process conditions was determined as: moisture content 3.63%,ash content 1.31%,protein content 11.57%,fat content 13.50%,dietary fiber 3.11%,carbohydrate 69.99%,energy 1886.02 KJ/100 g,saponin 1439mg/100 g,Polyphenols 67.54mg/100g.