鹰嘴豆曲奇饼干的研制  

Development of Chickpea Cookies

作　　者：杨转红[1,2] 李晓辉 刘娅[1] 袁青峰[3] 张静[3] YANG Zhuan-hong;LI Xiao-hui;LIU ya;YUAN Qing-feng;ZHANG Jing(College of Food Science, Shihezi University, Shihezi 832000, China;College of Health Science, Wuhan University, Wuhan 430000, China;Thirteenth Division of the Xinjiang production and Construction Corps, Hami 839000, China)

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]武汉大学健康学院,湖北武汉430000 [3]新疆生产建设兵团第十三师农科所,新疆哈密839000

出　　处：《食品工业科技》2018年第14期142-146,151,共6页Science and Technology of Food Industry

基　　金：兵团博士资金项目(2014BB006)

摘　　要：为开发一款低糖、低脂、新型健康的功能性曲奇饼干,以低筋面粉为主要原料,鹰嘴豆粉为辅料,使用日本豆腐代替部分黄油,木糖醇粉代替部分白砂糖,通过单因素实验和正交实验,制作鹰嘴豆粉曲奇饼干。结果表明,鹰嘴豆粉曲奇饼干的最佳配方为低筋面粉100 g、鹰嘴豆粉添加量45 g、黄油添加量55 g、日本豆腐添加量30 g、木糖醇粉添加量20 g、糖粉添加量30 g、鸡蛋液添加量40 g,烘烤温度为面火190℃,底火170℃;烘烤时间12 min,此时产品的感官评分达94分。该产品口感松脆,甜而不腻,既保持了曲奇饼干原有的风味,又减少了高能量组分油和糖的含量,有较高的营养价值。To develop a low-sugar,low-fat,and new healthy functional cookie,used low-gluten flour as the main raw material,chickpea powder as the auxiliary material,Japanese tofu instead of some butter,and xylitol powder to replace part of the white granulated sugar.Single-factor experiments and orthogonal experiments were used to make chickpea powder cookies.The result showed that the optimum and technological condition was： low-gluten flour 100 g,chickpea flour amount 45 g,add butter 55 g,Japanese tofu 30 g,xylitol 20 g,sucrose 30 g,liquid egg 40 g,the baking temperature of surface fire was 190 ℃,primer was170 ℃,baking time was 12 min.Basing that the sensory score of the product reached 94 points.Under the optimal formula,the product tasted crisp and sweet,that not only keeped the original flavor of cookies,but also reduced the high energy component oil,sugar content without greasy and improve the nutritional value of products.

关 键 词：鹰嘴豆粉 曲奇饼干 配方 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]