五谷脆饼制作工艺的研究  

Research on the processing of cracker with five cereals

作　　者：张雪[1] 张一鸣[1] 安森亚[1] 

机构地区：[1]郑州牧业工程高等专科学校质量检测与管理系,河南郑州450011

出　　处：《郑州牧业工程高等专科学校学报》2011年第1期7-9,共3页Journal of Zhengzhou College of Animal Husbandry Engineering

摘　　要：为解决当前饼类生产中营养强度不够,同时为给粮食作物深加工提供新的途径,以黄豆、玉米、小米等五种谷物为主要原料,采用感官评定和正交试验法研制出营养丰富、风味独特的功能性方便食品——五谷脆饼,并对产品在其加工过程中水分?食盐?乳化剂的添加量对脆饼质量、风味的影响进行了探讨,确定出相应的生产工艺及工艺参数。五谷脆饼的最佳配方为水55%、盐2%、乳化剂6%。产品具有五谷的独特滋味,饼体金黄色,呈干燥均匀的固体,无硬块和焦团块,风味好的方便食品。To solve nutritional deficiencies in cake production,as well as to provide a new way for the processing of grain crops.The technology of cracker with five cereals of functional snack has been studied and the results showed that the content of water,salt and emulsifier were the main effecting factors on quality.In this paper the conditions of processing were also determined.The best formula of grain crackers was 55% water,2% salt and 6% emulsifier.Grain product which has unique flavor of five cereals,with golden yellow cake body,uniform drying solid and no lumps,no coke mass,was tasty convenient food.

关 键 词：黄豆 小米 玉米 五谷脆饼 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]