啤酒糟蛋白曲奇饼干的研究  

Study of Protein Cookies with Brewer's Grains

作　　者：宗绪岩[1] 边名鸿[1] 李丽[1] 李强[1] 罗惠波[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《四川理工学院学报（自然科学版）》2012年第4期14-16,共3页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2010-12);四川理工学院人才工程项目(2010XJKRL002)

摘　　要：为了提高啤酒糟的利用价值和应用范围,将啤酒糟蛋白作为原料部分替代面粉制备了曲奇饼干,并进行感官评价和质构分析实验。结果表明啤酒糟蛋白曲奇饼干的最佳配方为:面粉和啤酒糟蛋白合计100%,鸡蛋50%,黄油45%,糖粉20%,其中啤酒糟蛋白量占面粉和啤酒糟蛋白总量比的15%。口感酥脆,麦香味怡人,适于工业生产。To improve value and range of applications of brewer＇s grains, brewer＇s grains protein is used as a raw mate- rial that partly substitute for wheat flour prepared cookies. Sensory is evaluated and texture is analyzed. The results show that best recipe for cookies with brewer＇s grains protein is that flour and brewer＇s grains protein are 100% , eggs are 50% , butters are 45% , sugars are 20% , brewer＇s grains proteins accounted for flour and brewer＇s grains are 15%. Cookies are crisp taste and have pleasantly flavor of grains. The method is suitable for industrial production.

关 键 词：啤酒糟蛋白 曲奇 感官评价 质构分析 

分 类 号：TS261.9[轻工技术与工程—发酵工程]