小米木糖醇饼干的研制  

Development of millet xylitol biscuits

作　　者：李颖[1] 崔少宁[1] 李国强[1] 

机构地区：[1]烟台南山学院食品科学系,山东烟台265713

出　　处：《粮食与油脂》2016年第7期46-49,共4页Cereals & Oils

基　　金：国家特色专业建设项目(TS10943)

摘　　要：以小米粉为主料,木糖醇作甜味剂制作小米木糖醇饼干。快速黏度仪(RVA)分析表明:木糖醇的加入,使小米粉的糊化温度升高,峰值黏度、谷值黏度、末值黏度增加。在单因素试验的基础上,正交试验结果表明:小米木糖醇饼干的最优配方为泡打粉添加量1%、水分含量15%、木糖醇添加量20%、饧发时间30 min。在此条件下,可制作出香味适中、口感松脆、硬度适中的小米木糖醇饼干。Millet flour as the main ingredient and xylitol as a sweetener were used for making millet xylitol biscuits. By analysis of RVA data,with the addition of xylitol,pasting temperature of rice flour increased. At the same time,peak viscosity,valley viscosity,and final viscosity also increased. Based on the single factor experiment. the optimum formala was obtained that rice flour was 1%,moisture content was 15%,xylitol addition amount was 20%,and neutralizing time was 30 min by orthogonal experiment,which could make the millet xylitol cookies with moderate fragrance,crispy taste and moderate hardness.

关 键 词：小米 木糖醇 饼干 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]