富硒黑麦酥性饼干研究  

Development of selenium-enriched rye crisp biscuit

作　　者：翟立公 栗兰杰 郭元新[1] 王俊颖 王柏翠 ZHAI Li-gong;LI Lan-jie;GUO Yuan-xin;WANG Jun-ying;WANG Bai-cui(Anhui Science and Technology University,Chuzhou 233100,China;Anhui Ding Kang Food Co.,Ltd.,Bozhou 236800,China)

机构地区：[1]安徽科技学院,安徽滁州233100 [2]安徽顶康食品有限公司,安徽亳州236800

出　　处：《粮食与饲料工业》2018年第11期29-33,共5页Cereal & Feed Industry

摘　　要：通过单因素和正交试验优化富硒黑麦酥性饼干的工艺和配方,并对成品进行TPA质构分析。结果表明,当添加100g黑麦粉、45g鸡蛋、20g黄油、35g白糖粉,烘烤温度195℃,烘烤时间9min时,得到的饼干感官品质最好,饼干中硒保留62.69%。富硒黑麦酥性饼干与市售三种普通酥性饼干的对比质构分析表明,该饼干的TPA参数值如硬度、黏聚性、胶着性、咀嚼性、咀嚼指数均高于普通酥性饼干。The technology and formula of rye biscuits were optimized by single factor and orthogonal experiments.TPA texture analysis of the finished products was carried out.The results showed that adding100 g rye flour,45 g eggs,20 g butter and 35 g sugar powder,baking temperature of 195℃and baking time of 9 min,the sensory properties of the biscuit were the best.Selenium in biscuits retained 62.69%.The TPA parameters comparation and analysis of the rye biscuit and the three common biscuits showed that the TPA parameters of the rye crisp biscuit,such as 0x09 hardness,cohesion,adhesion and chewing index were all higher than those of common crisp biscuits.

关 键 词：黑麦 酥性饼干 TPA 富硒 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]