薏米发酵型饼干生产工艺研究  

Study on production technology of semen coicis fermented biscuit

作　　者：左映平[1] 陈梅艳 黄沛华 孔俊邦 ZUO Ying-ping;CHEN Mei-yan;HUANG Pei-hua;KONG Jun-bang(Department of Chemical Engineering,Maoming Vocational and Technical College,Maoming 525000,Guangdong,China)

机构地区：[1]茂名职业技术学院化学工程系,广东茂名525000

出　　处：《粮食与油脂》2021年第4期137-140,共4页Cereals & Oils

基　　金：2019年广东大学生科技创新培育专项资金(“攀登计划”专项资金)(pdjh2019b0934)。

摘　　要：以小麦粉和薏米粉为主要原料,研制薏米发酵型饼干,通过单因素、正交试验优化薏米发酵型饼干工艺参数,得到最佳配方。结果表明:最佳配方为以小麦粉质量为基准,薏米粉添加量40%、食盐添加量1.3%、海藻糖添加量4%、起酥油添加量20%、鸡蛋添加量20%、全脂乳粉添加量3%、小苏打添加量0.4%、高活性酵母添加量1.5%。在此配方下,研制的薏米发酵型饼干风味浓郁,口感酥脆,色泽金黄、均匀。Wheat flour and semen coicis flour were used as the main raw materials to develop semen coicis fermented biscuits.Through single factor and orthogonal experiments,the process parameters of semen coicis fermented biscuits were optimized to obtain the best formula.The results showed that the optimum formula was as follows:Based on the mass of wheat flour,semen coicis flour 40%,salt 1.3%,trehalose 4%,shortening 20%,egg 20%,whole milk powder 3%,baking soda 0.4%,yeast addition 1.5%.The semen coicis fermented biscuit made with the formula had a strong flavor,crisp taste,golden and even color.

关 键 词：薏米 发酵型饼干 配方 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]