豆渣膳食纤维饼干最佳制作工艺配方研究  

Study on the Optimum Manufacturing Process Formula of Bean Dregs Dietary Fiber Biscuits

作　　者：任龙梅 REN Longmei(Ulanqab Vocational College,Ulanqab 012000,China)

机构地区：[1]乌兰察布职业学院,内蒙古乌兰察布012000

出　　处：《现代食品》2021年第3期116-118,共3页Modern Food

摘　　要：本文在普通饼干的基础配方上,添加豆渣粉、全麦粉、低聚果糖等原料,以提高膳食纤维含量以及适口性为主要目的,研制出富含大豆纤维的高膳食纤维饼干。通过单因素试验和正交试验,以感官评定、质构硬度和营养价值等指标对其进行综合评价,确定豆渣膳食纤维饼干最佳配方为:低筋面粉100 g、全麦粉45 g,豆渣粉35 g,油脂40 g,白砂糖15 g,低聚果糖10 g,食盐0.4 g,鸡蛋5 g,小苏打1 g。按照此配方生产出的高膳食纤维饼干,色泽为均匀的金黄色,且具有豆香味,甜度均匀,口感细腻酥脆。In order to improve the content of dietary fiber and palatability of biscuits,soybean residue powder,whole wheat flour,fructooligosaccharide and other raw materials were added on the basis of ordinary biscuits.Through single factor test and orthogonal test,and through sensory evaluation,texture hardness and nutritional value and other indicators,the comprehensive evaluation was carried out.The optimum formula of soybean dregs dietary fiber biscuit was determined as follows:low gluten flour 100 g,whole wheat flour 45 g,soybean dregs powder 35 g,oil 40 g,sugar 15 g,fructooligosaccharide 10 g,salt 0.4 g,egg 5 g,baking soda 1 g.According to this formula,the biscuit with high dietary fiber can be produced,which has uniform golden color,bean flavor,uniform sweetness,delicate and crisp taste.

关 键 词：豆渣 膳食纤维 饼干 工艺优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]