豆粕酥性饼干的加工制作  

Processing of soybean meal short biscuit

作　　者：孙瑞 叶妍 马赛 季嘉琪 于凡 宋慧[1] 戴晓娟[1] 马利华[1] 王帅[1] 陈学红[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221000

出　　处：《粮食与食品工业》2018年第1期41-44,48,共5页Cereal & Food Industry

基　　金：江苏省高等学校大学生创新创业训练计划重点项目(xcx2016010)

摘　　要：豆粕含有丰富的膳食纤维、异黄酮等营养物质。将豆粕应用于酥性饼干的加工制作,采用单因素试验和正交试验研究确定豆粕酥性饼干的最佳配方,并测定产品膳食纤维和异黄酮含量。结果表明:豆粕酥性饼干的最佳配方为黄油24%,白砂糖24%,鸡蛋6%,豆粕8%,结合0.5%盐、0.5%小苏打,制作的产品表面色泽金黄,口感细腻酥脆,豆香味适宜,且异黄酮和膳食纤维含量分别为0.133 mg/g、0.401 g/100 g,比不加豆粕的原味饼干分别增加15.7%,18.3%。Soybean meal is rich in dietary fiber,isoflavones and other nutrients.The soybean meal was applied to short biscuits.The optimum formula of soybean meal short biscuits was studied by single factor and orthogonal experiment.The dietary fiber and isoflavones contents in the biscuit products were measured.The results show that the optimum formula is 24% of butter oil,24% of sugar,6% of egg,8% of soybean meal.0.5% of salt and 0.5% of baking soda are added in the biscuit products.The biscuit products with slight soybean flavor are goldenyellow,delicate,short and crisp.The isoflavones and dietary fiber contents in the biscuit products are respectively 0.133 mg/g and 0.401 g/100 g,with the increase of 15.7% and 18.3%,as compared to the biscuit without soybean meal.

关 键 词：豆粕 酥性饼干 加工 

分 类 号：TS201[轻工技术与工程—食品科学]