土豆麦麸酥性饼干的研制  

Preparation of potato and wheat bran biscuit

作　　者：李伟民 聂蓓蕾 魏泉增 张莹丽 LI Wei-min;NIE Bei-lei;WEI Quan-zeng;ZHANG Ying-li(Food and Bioengineering College,Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Xuchang University,Xuchang 461000,Henan,China)

机构地区：[1]许昌学院食品与生物工程学院河南省食品安全生物标识快检技术重点实验室,河南许昌461000

出　　处：《粮食与油脂》2021年第7期87-90,共4页Cereals & Oils

基　　金：许昌市科技攻关项目(20170211051);许昌学院校地合作项目(980113);许昌学院横向项目(2018HX014)。

摘　　要：为研发出一种高膳食纤维的酥性饼干,以土豆、麦麸、低筋粉为主要原料,对土豆麦麸酥性饼干的加工工艺进行优化,研究分别选取土豆粉、黄油、糖粉和麦麸添加量4个因素进行单因素和正交试验.由此得出,土豆麦麸饼干的最佳配方为土豆粉35 g、低筋面粉20 g、黄油10 g、糖粉8 g、麦麸8 g、奶粉6 g、蛋黄10 g、小苏打0.2 g、食盐0.2 g.土豆麦麸饼干的各因素对饼干的品质影响的主次顺序为黄油添加量﹥麦麸添加量﹥土豆粉添加量﹥糖粉添加量.研制出的饼干组织细腻、口感酥松、外形完整、色泽均匀、风味独特.To develop a kind of crisp biscuit with high-dietary fiber,potato,wheat bran and cake flour were used as the main material to optimize the potato and wheat bran biscuit processing technology.Potato powder,butter,sugar and wheat bran were selected as factors in the single factor test and orthogonal design test.It showed that the optimum formula of biscuit was as follows:potato powder 35 g,cake flour20 g,butter 10 g,icing sugar 8 g,wheat bran 8 g,powdered milk 6 g,yolk 10 g,soda 0.2 g,salt 0.2 g.The quality influence of the various factors on potato and wheat bran biscuit was,butter>soda>wheat bran>icing sugar.The biscuit developed had delicate structure,crisp taste,complete appearance,uniform color and unique flavor.

关 键 词：土豆粉 麦麸 饼干 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]