高纤维无糖苦瓜玉米饼干工艺配方的优化研究  

Optimization of Corn Biscuit Formulation of High Fiber Sugarless Bitter Melon

作　　者：钟志惠[1] 王玉倩 徐向波[1] 周航[1] ZHONG Zhihui;WANG Yuqian;XU Xiangbo;ZHOU Hang(Sichuang Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《粮食加工》2020年第5期70-73,共4页Grain Processing

基　　金：四川省教育厅自然科学重点项目(18ZA0368);四川旅游学院科研创新团队项目(19SCTUTY06)。

摘　　要：为了探究高纤维无糖苦瓜玉米饼干的加工工艺,将玉米粉、苦瓜粉、异麦芽酮糖加入饼干中,通过单因素、正交试验,对影响高纤维无糖苦瓜玉米饼干品质的主要影响因素进行分析,确定饼干的最佳配方为:全麦粉70%、玉米粉30%组成混合粉,每100 g混合粉中按比例加入黄油55 g、苦瓜粉4.5 g、异麦芽酮糖50 g、鸡蛋液35 g、盐1 g、泡打粉1 g、杏仁粉15 g。在此条件下制作的功能性饼干品质最好。In order to explore the processing technology of high-fiber sugar-free bitter gourd corn crackers,corn flour, bitter gourd powder and isomalt were added to the crackers. Through single factor and orthogonal test,the main factors influencing the quality of high-fiber sugar-free bitter gourd corn biscuit were analyzed, and the optimal formula was determined as follows: 70% whole wheat flour, 30% raw corn flour, 4.5 g bitter gourd powder, 55 g butter, 50 g isomalt, 35 g egg solution, 1 g salt, 1 g baking powder, and 15 g almond powder. Cookies made under these conditions are of the highest quality.

关 键 词：无糖 苦瓜 膳食纤维 饼干 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]