牡丹籽油海藻全麦饼干的研制与开发  

Research and Development of Peony Seed Oil Seaweed Whole Wheat Biscuit

作　　者：赵贵红[1] 王波[1] 郭海英 付洪荣 ZHAO Gui-hong;WANG Bo;GUO Hai-ying;FU Hong-rong(Heze Key Laboratory of Peony Functional Food Processing, Heze University, Heze Shandong 274000, China;Shandong Yueru Modern Agricultural Co., Ltd., Heze Shandong 274000, China;Agricultural and Rural Bureau of Caoxian County, Caoxian Shandong 274000, China)

机构地区：[1]菏泽学院菏泽市牡丹功能性食品加工重点实验室,山东菏泽274000 [2]山东悦如农业发展有限公司,山东菏泽274000 [3]曹县农业农村局,山东菏泽274000

出　　处：《菏泽学院学报》2021年第2期107-111,共5页Journal of Heze University

摘　　要：以牡丹籽油、海藻粉、全麦粉、白砂糖为主料,采用冷粉面团制作工艺,分析各主原料添加量对牡丹籽油海藻全麦饼干品质的影响,最终确定牡丹全麦海藻饼干的最佳制作配方为:低筋面190 g、全麦粉20 g、海藻粉12 g、牡丹籽油45 g、白砂糖50 g、人造黄油55 g、小苏打0.6 g、鸡蛋50 g、食盐2 g、全脂奶粉5 g、纯净水20 g,焙烤时间13 min,焙烤温度140/130℃.在该条件下,制备的饼干组织细腻、结构均匀,外形稳定,口感酥脆爽口,有淡淡牡丹籽油的清香味.Taking peony seed oil,seaweed powder,whole wheat powder and sugar as the main materials,this paper analyzes the effect of raw material addition on the quality of peony seed oil seaweed whole wheat biscuit by using cold flour dough production technology,and finally determined the best production formula of peony whole wheat seaweed biscuit,that is,low gluten flour 190 g,whole wheat flour 20 g,seaweed powder 12 g,peony seed oil 45 g,sugar 50 g,margarine 55 g,baking soda 0.6 g,egg 50 g,salt 2 g,whole milk powder 5 g,purified water 20 g,baking time 13min,baking temperature 140/130℃.Under these conditions,the biscuits have fine texture,uniform structure,stable appearance,crisp taste and light peony seed oil fragrance.

关 键 词：牡丹籽油 全麦面粉 海藻粉 饼干 工艺 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]