绿豆饼干生产工艺的研究  

Study on the production technology of mung bean biscuits

作　　者：张六州[1] ZHANG Liu-zhou(School of Tourism Management, Xinxiang Vocational and Technical College, Xinxiang 453000, Henan, Chin)

机构地区：[1]新乡职业技术学院旅游管理系,河南新乡453000

出　　处：《粮食与油脂》2018年第3期72-75,共4页Cereals & Oils

摘　　要：以绿豆粉和低筋小麦粉为主要原料,以感官品质评分作为考核指标,采用单因素及正交试验确定绿豆饼干的最佳工艺配方。试验结果表明:对产品品质影响因素最大的是绿豆粉添加量,其次分别为绵白糖添加量、油脂添加量、小苏打添加量。最佳工艺配方:以低筋小麦粉100%(500.0g)为基准,单甘酯0.4%,鸡蛋5%,食盐0.5%,绿豆粉15%,油脂25%,绵白糖25%,小苏打0.4%。在此优化工艺配方下,绿豆饼干感官评分为92.0分,制得的绿豆饼干外形完整,色泽均匀,口感酥脆,营养丰富。With mung bean flour and wheat flour as the main raw material, and used sensory quality score as evaluation index, the formula of mung bean biscuits was optimized by single factor and orthogonal experiments. The results showed that the biggest influence of factor on the product quality was mung bean flour, followed by sugar, oil, and salt. The optimal formula was as follows： with wheat flour 100% （500.0 g） as benchmark, monoglyeeride 0.4%, eggs 5%, salt 0.5%, mung bean flour 15%, oil 25%, sugar 25%, and soda 0.4%. Under the optimum formula, the sensory score ofmung bean biscuits was 92.0, The mung bean biscuits had full shape and uniform color with crispy taste and rich nutrition.

关 键 词：绿豆粉 饼干 工艺 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]