无糖桑叶紫米饼干的研制  

Development of sugar-free mulberry leaf purple rice biscuit

作　　者：钟志惠[1] 毛鸿霖 徐向波[1] 周航[1] ZHONG Zhi-hui;MAO Hong-lin;XU Xiang-bo;ZHOU Hang(Sichuan Tourism College,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《粮食与油脂》2021年第5期87-90,共4页Cereals & Oils

基　　金：四川省教育厅自然科学重点项目(18ZA0368);四川省教育厅自然科学重点项目(18ZA0363);四川旅游学院科研创新团队项目(19SCTUTY06)。

摘　　要：在单因素试验的基础上,通过Box-Behnken试验设计考察桑叶粉添加量、紫米粉添加量、烘焙时间对无糖桑叶紫米饼干品质的影响。结果表明:无糖桑叶紫米饼干的最佳工艺配方为低筋粉180 g、紫米粉20 g、桑叶粉8 g、黄油140 g、木糖醇60 g、水70 g、食盐2 g、香草粉1 g、上火180℃、下火160℃、烘烤时间20 min。在此条件下,生产出的饼干色泽饱满、风味良好、结构细密、口感酥脆,品质最佳。The sensory evaluation method was used to investigate the effects of mulberry leaf powder,purple rice flour and baking time on the quality of sugar-free mulberry leaf purple rice biscuit by Box-Behnken experiment design on the basis of single factor experiment.The results showed that the optimal recipe of sugar-free mulberry purple rice biscuit were as follows:low gluten powder 180 g,purple rice flour 20 g,mulberry leaf powder 8 g,butter 140 g,xylitol 60 g,water 70 g,salt 2 g,vanilla powder 1 g,upper fire 180℃,lower fire 160℃,baking time 20 min.The biscuits produced under these conditions were full in color,good in flavor,fine in structure,crisp in taste and the best in quality.

关 键 词：桑叶 紫米 饼干 木糖醇 响应面法 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]