低糖型马铃薯饼干的研制  

Development of Low Sugar Potato Biscuit

作　　者：张入玉 彭凌[1] 文瑜 ZHANG Ruyu;PENG Ling;WEN Yu(College of Life Science and Engineering,Southwest Technology University,Mianyang 621010)

机构地区：[1]西南科技大学生命科学与工程学院,綿阳621010

出　　处：《食品工业》2020年第8期114-117,共4页The Food Industry

基　　金：马铃薯主粮化战略研究中心资助项目(编号MLS1907)。

摘　　要：以马铃薯、苦荞为研究对象,开发一款低糖型马铃薯韧性饼干。在烘烤温度为下火130℃,上火175℃,烘烤时间15 min条件下,通过对配料添加量的筛选试验,采用物性分析和感官评分的综合评价,得到工艺最优化配方。结果表明,工艺的优化配方为:小麦粉100 g,马铃薯40 g,苦荞5 g,奶粉5 g,糖粉5 g,无盐奶油50 g,牛奶25 mL,全蛋液25 g,泡打粉2.5 g,盐0.4 g,单甘脂0.9 g,香草粉0.5 g。所得饼干口感酥脆,富有马铃薯的清香和烘烤食品特有的浓郁麦香,含糖量低,颇受食用者喜爱。The potato and Tartary buckwheat were used as research objects to develop a low sugar potato toughness biscuit.Under the condition of lower temperature 130℃,upper temperature 175℃and baking time 15 min,the optimum formula was obtained through the screening test of the amount of ingredients and the comprehensive evaluation of physical property analysis and sensory score.The results showed that the optimum formula was wheat flour 100 g,potato 40 g,buckwheat 5 g,milk powder 5 g,powdered sugar 5 g,unsalted butter 50 g,milk 25 mL,egg 25 g,baking powder 2.5 g,salt 0.4 g,monoglyceride 0.9 g,and vanilla powder 0.5 g.The biscuit was crispy,rich in potato fragrance and rich in wheat flavor characteristic of baked food,with low sugar content,which was quite popular among consumers.

关 键 词：马铃薯 苦荞 配方 物性分析 感官品评 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]