小麦胚芽燕麦营养韧性饼干的研制  

Development of Wheat Germ Oat Semi Hard Biscuit

作　　者：张博坤 孙丽雪[2] 周爽[2] 宋杰媛 贺雁鸣 刘迎朝 王磊[2] 于殿宇[2] 

机构地区：[1]哈尔滨普润油脂有限公司,黑龙江哈尔滨150030 [2]东北农业大学,黑龙江哈尔滨150030

出　　处：《粮油加工（电子版）》2015年第9期43-47,共5页Machinery for Cereals Oil and Food Processing Main Contents

基　　金：东北农业大学大学生SIPT计划项目:冷榨小麦胚芽油制取工艺及其产品应用(201310224061)

摘　　要：利用不同比例的小麦胚芽粉及燕麦粉加入到小麦粉中,研究其对面团质构及饼干品质的影响。并通过单因素试验及正交试验分析对饼干的加工条件进行优化。质构测试结果表明:小麦粉∶小麦胚芽粉∶燕麦粉的添加比例为70∶15∶15时,面团及饼干的硬度最适中;正交试验结果表明:饼干的最佳研制配方为小麦胚芽粉及燕麦粉添加量为25g、木糖醇25g和玉米油20g时,此时饼干的硬度值为2528.18g,明显低于市售饼干且达到标准,并且饼干的口感适中,具有独特的麦香味和发酵香味,营养丰富,赖氨酸含量高达2.12g/100g。Different proportions of wheat germ flour and oat flour were added to flour, changes in dough and in texture of products with different proportions of raw materials were investigated. And processing conditions of biscuits were optimized by single factor experiment and orthogonal test Texture test results showed that ratio of mixed powder 70：15：15, hardness of dough and biscuits were in optimmn hardness; response surface results showed that the best formula was mixed powder of wheat germ flour and oat flour 25g, xylitol 25g and corn oil 20g, hardness value of biscuit was 2 528：18g, significantly lower than ordinary biscuits. Biscuits tasted good and nutrient with wheat flavor, lysine content was 2.12g/100g.

关 键 词：小麦胚芽粉 燕麦粉 质构 赖氨酸 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]