苦荞麦保健威化饼工艺技术的研究  

Study on Technology of Bitter Buckwheat Health Waffle Biscuit

作　　者：黄建初[1] 李崇高[1] 

机构地区：[1]广州市乡镇企业管理干部学院,广东广州510415

出　　处：《食品科学》2004年第11期180-183,共4页Food Science

摘　　要：本文研究了以特制糕点粉、苦荞麦粉、棕榈油、磷脂油、膨松剂和起酥油、白糖粉、香精为主要原料生产苦荞麦保健威化饼的生产工艺,通过对比试验和正交试验确定了最佳工艺参数。选用特制糕点粉和苦荞麦粉用量配比为8:2,在面糊中添加0.8kgβ-环状糊精和食盐0.05kg,并在夹心中添加适量白糖粉和适配的香精,可解决威化饼饼片易脆易碎和威化饼口感微苦涩味的问题。试验还确定了苦荞麦威化饼饼皮的最佳配方和威化饼夹心的最佳配方。This paper studied the production technology of the bitter buckwheat health waffle biscuit. The main raw materialtake use of the special pastry powder, bitter buckwheat powder, palm oil, lecithoid oil and shortening, sugar powder, essence.Through experiment, we determined the optimum processing technology parameter. The friability of waffle crust and slightastringent taste of the product were solved with special pastry powder: bitter buckwheat powder 8:2, added 0.7kgβ-ringeddextrine and 0.05kg salt at the panada, added right quantity sugar powder and suitable essence. The best formulation of the wafflecrust and waffle filling were made sure from the experiment.

关 键 词：苦荞麦粉 苦涩味 起酥油 最佳配方 环状糊精 糕点 白糖 保健 糖粉 研究 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程] R155.5[轻工技术与工程—食品科学与工程]