玉米膳食纤维饼干的研制  

Development of High Corn Dietary Fiber Biscuit

作　　者：曹久萍 郝晨莹 崔婷 李茜 丁志刚 Cao Jiuping;Hao Chenying;CuiTing;LiQian;Ding Zhigang(College of Food Engineering,Anhui Science and Technology University,Fengyang233100,China)

机构地区：[1]安徽科技学院食品工程学院,安徽凤阳233100

出　　处：《现代食品》2018年第19期164-176,共13页Modern Food

基　　金：安徽省教育厅大学生创客实验室建设项目(编号:2016ckjh068);安徽省教育厅优秀青年人才支持计划项目(编号:gxyq2017044)

摘　　要：本试验主要研制了高玉米膳食纤维饼干,并对其工艺配方进行优化。饼干的原料为低筋面粉、黄油、鸡蛋黄、白糖粉、玉米膳食纤维粉和食用盐,通过对饼干的感官和质构的分析,先以单因素试验确定原料添加水平,再进行响应面试验确定最优配方。所得到的最优配方为黄油添加量34.99%、玉米膳食纤维粉添加量6.08%、糖粉添加量38.53%、红薯淀粉添加量7.16%,感官评分89.51分。由最优配方制作出的高玉米膳食纤维饼干,口感酥脆、香味浓郁、色泽诱人、表面平整。The purpose of this test was mainly to develop high corn dietary fiber biscuit, and the technological formulation optimization. Raw materials of biscuits were as follows： strong flour, butter, egg yolk, sugar powder, corn dietary fiber powder, edible salt, through the analysis of the biscuits senses and structure, first add level in single factor test to determine the raw materials, and response surface experiment was carried out to determine the optimal formula. The optimal formula obtained was： 34.99% butter, 6.08% of corn dietary fiber powder, 38.53% of sugar powder, 7.16% of sweet potato starch, and 89.51 sensory score. The high corn dietary fiber biscuit made from the optimal formula is crispy, rich in flavor, attractive in color and smooth on the surface.

关 键 词：玉米 膳食纤维 感官评价 响应面试验 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]