蓝莓渣膳食纤维酥性饼干的工艺配方优化  

Formulation of Blueberry Pomace Dietary Fiber Biscuits

作　　者：王蓓蓓[1] 时志军 迟恩忠 王丽[1] 张雅娜[1] 李雅宝 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100 [2]凤阳健民蓝莓农业发展有限公司,安徽凤阳233100

出　　处：《安徽科技学院学报》2016年第5期49-54,共6页Journal of Anhui Science and Technology University

基　　金：安徽省科技重大专项(15czz03105)

摘　　要：目的:研制蓝莓渣膳食纤维酥性饼干,并对其工艺配方进行优化。方法:以黄油、鸡蛋、面粉、白糖等为主体原料,在配置面团的同时加入适量蓝莓渣粉,制成新型休闲食品蓝莓渣膳食纤维酥性饼干,并对其品质进行感官和质构分析;通过正交实验设计优化出最佳的工艺配方和工艺流程。结果:黄油添加量为40%、蓝莓渣粉添加量为4%、焙烤温度上火180℃、下火180℃、焙烤时间18 min;结论:得到了一种低热量的新型酥饼干的制备工艺。Objective： To prepare blueberry Pomace Dietary Fiber Biscuit, and the process was optimized; Methods： Butter, egg, flour and sugar as the main raw material, adding proper amount of slag powder in the configuration of the blueberry dough at the same time, make a new leisure food blueberry Pomace Dietary Fiber Biscuit and its quality and sensory quality structure analysis; through orthogonal experiment design to optimize the formulation process and the best process; Results： Butter addition is 40%, blueberries pomace addition amount is 4%, baking temperature and time are 180℃ and 18 min. Conclusion： A new type of fiber biscuit with low calor was obtained.

关 键 词：蓝莓渣膳食纤维酥性饼干 工艺配方 蓝莓渣粉 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]