发芽玉米酥性饼干的研制  

Development of germinated corn biscuit

作　　者：张钟[1] 吴嘉明[1] 

机构地区：[1]广东石油化工学院化学与生命科学学院,茂名525000

出　　处：《食品科技》2014年第2期171-176,共6页Food Science and Technology

基　　金：广东省高等学校人才引进项目(201192);广东石油化工学院人才引进项目(2010r2)

摘　　要：以发芽玉米粉及面粉、糖、油脂等为原材料制作酥性饼干。在单因素实验的基础上,通过正交实验和模糊评价对配方进行优化,从而确定发芽玉米酥性饼干的最优配方。实验结果得到,发芽玉米饼干最优配方参数为:发芽玉米粉40%、色拉油25%、糖粉40%、膨松剂0.8%、淀粉3%、蛋液1%、食盐0.6%、奶油2%、水12%。对饼干品质影响的主次顺序是:发芽玉米粉>膨松剂>糖粉>色拉油。The germinated corn biscuit was a nutritious plant biscuit. The main raw material was germinated corn flour, sugar, butter and so on. Firstly, it determined the most suitable condition of various factors through the single factor experiments. The optimum formula of germinated corn biscuit was studied by orthogonal experiment and fuzzy comprehensive evaluation. The experimental results indicated that the optimum formula of the germinated corn biscuit： corn flour 40%, salad oil 25%, sugar powder 40%, bulking agents 0.8%（soda：ammonium bicarbonate 1：1, percentage ratio）, starch 3%, egg 1%, salt 0.6%, butter 2%, water 12%, the primary and secondary factors effecting the quality of product was germinated corn flour, bulking agents, sugar powder, salad oil.

关 键 词：发芽玉米饼干 正交实验 模糊评价 最优配方 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]