鸡骨泥风味饼干的研制  

The Preparation of Mashed Chicken-bone Flavor Biscuit

作　　者：张依洁 汪兰[1] 吴文锦[1] 李新[1] 丁安子[1] 熊光权[1] 乔宇[1] 王俊[1] 廖李[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工研究分中心,湖北武汉430064

出　　处：《农产品加工（创新版）（中）》2014年第11期10-12,共3页Farm Products Processing

基　　金：国家星火计划项目"肉鸡高效健康养殖与深加工技术集成示范"(2013GA760002)

摘　　要：采用木瓜蛋白酶、风味蛋白酶复合分步水解法酶解新鲜鸡骨泥,制备鸡骨泥酶解液。在基本发酵型饼干配方中添加一定量的鸡骨泥酶解液,研究鸡骨泥酶解液添加量、白砂糖添加量、黄油添加量和玉米淀粉与低筋面粉的配比对饼干口感、色泽、风味、硬度等的影响。通过单因素试验和正交试验,确定出鸡骨泥酶解液风味饼干的最佳配方为鸡骨泥酶解液25 g,白砂糖9 g,黄油4 g,玉米淀粉与低筋面粉配比20 g/55 g。产品风味较好,色泽金黄,口感酥松。Enzymatic hydrolysate of mashed chicken-bone is preparated in using the papain and flavor protease to enzymolysis the fresh mashed chicken-bone in fractional steps. Mashed chicken-bone enzyme hydrolysis is added basing on the recipe of the regular fermented biscuit to investigate the effect of the addition of mashed chicken-bone enzymatic hydrolysate,sugar,butter and the proportion between mixture ratio of cornstarch and low gluten flour on the taste,color,flavor,hardness of biscuit. The single factor experiment and orthogonal test, are carried out to optimize the best recipe of the mashed chicken-bone flavor biscuit are：mashed chicken-bone enzyme hydrolysis 25 g,sugar 9 g,butter 4 g,the mixture ratio of cornstarch and low gluten flour is 20 g/55 g in order to maintain the best flavor,color and crisp taste of the product.

关 键 词：鸡骨泥 酶解液 饼干 

分 类 号：TS201[轻工技术与工程—食品科学]