纳豆酥性饼干的研制  

Preparation of Natto Crisp Biscuit

作　　者：王丽娜[1] 冯紫艳[1] WANG Li’na;FENG Ziyan(College of Food and Medicine,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000

出　　处：《许昌学院学报》2021年第2期83-87,共5页Journal of Xuchang University

摘　　要：以纳豆粉为原料,研究纳豆酥性饼干的最优配方.试验以感官评分和硬度为指标,进行单因素和正交试验,确定了纳豆酥性饼干的最优配方.纳豆酥性饼干的最优配方为:以100 g低筋面粉为基础,纳豆粉添加量的质量分数为35%,黄油添加量为39%,白砂糖添加量为23%,小苏打添加量为1.1%,全脂奶粉添加量为0.4 g,鸡蛋添加量为20 g,水添加量为22 mL,食盐添加量为0.5 g,以此配方制作出的饼干酥性较好,香味适宜,组织结构细腻,富含营养.The optimum formula for natto crisp biscuit was studied with the raw material of natto.The optimum formula of natto crisp biscuit was determined by single factor and orthogonal experiment through sensory score and hardness of biscuit.The optimal formula was 100 g low gluten flour.The addition of natto powder was 35%low gluten flour,39%butter,23%white granulated sugar,and 1.1%soda.The addition amount of other raw materials is milk powder 0.4 g,egg 10 g,water 22mL,and salt 0.5 g.The biscuits made with this formula have good crispness,suitable flavor,fine structure and rich nutrition.

关 键 词：纳豆粉 酥性饼干 配方 硬度 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]