功能性低聚糖新科斯糖苏打饼干的研究  

Application of Functional Oligosaccharide-Neokestose in Soda Crackers

作　　者：邬海雄 吕萍[2] 顾沁[2] 张延杰 吴凤凤[2] 徐学明[2] 

机构地区：[1]咀香园健康食品(中山)有限公司,广东中山528437 [2]江南大学食品学院,江苏无锡214122

出　　处：《安徽农业科学》2015年第20期278-280,282,共4页Journal of Anhui Agricultural Sciences

基　　金：广东省产学研结合项目(2013B090600125);十二五科技支撑计划(2012BAD37B00)

摘　　要：[目的]研制新的功能性低聚糖类苏打饼干。[方法]将新科斯糖替代白砂糖作为配料添加到苏打饼干生产中,研究该功能性低聚糖对苏打饼干品质的影响。[结果]试验发现,当添加9.0%的新科斯糖、15%的油脂,在烘烤上火温度220℃、下火温度230℃、时间5min的工艺条件下,可以生产出表面浅黄,断面结构致密均匀,口感酥松的优质新科斯糖苏打饼干。[结论]研究可为新科斯糖在焙烤食品中的应用提供参考。[Objective]To develop new functional oligosaccharide soda crackers. [Method] The effect on the quality of soda crackers and process were studied with addition of neokestose. [Result] The results show that the optimum parameter to produce neokestose soda crackers is that 9. 0% neokestose,15% fat based on flour weight,heat temperature（ upper temperature 220 ℃,lower temperature 230 ℃） and baking time 5 min. The soda crackers produced under this optimum process will be of excellent sensory quality and high nutrition. [Conclusion]The study can provide reference for application of neokestose in food baking.

关 键 词：新科斯糖 苏打饼干 焙烤 感官品质 

分 类 号：S509[农业科学—作物学]