黑小麦藜麦饼干加工工艺研究  

Study on Processing Technology of Black Wheat Quinoa Biscuit

作　　者：程立坤 司乾康 邱宏昌 王国泽 CHENG Likun;SI Qiankang;QIU Hongchang;WANG Guoze(School of Life Science and Technology,Inner Mongolia University of Science and Technology,Baotou 014010,China)

机构地区：[1]内蒙古科技大学生命科学与技术学院,内蒙古包头014010

出　　处：《现代食品》2021年第12期81-85,90,共6页Modern Food

基　　金：内蒙古科技大学创新基金(2017QDL-B17);内蒙古自然科学基金项目(2018LH03025);内蒙古自治区高等学校科学研究项目(NJZY18147)。

摘　　要：以黑小麦粉、藜麦粉为主要原料,以白砂糖、植物调和油等为辅料,制作成黑小麦藜麦饼干。通过单因素试验和正交试验,以感官评定值为评价指标,对黑小麦藜麦饼干加工工艺进行研究。结果表明,黑小麦藜麦饼干的最佳配方工艺为:黑小麦粉50%、藜麦粉30%、白砂糖40%、植物调和油24%。为新型功能性饼干的开发提供了参考。Using black wheat flour and quinoa flour as raw materials,with sugar,vegetable oil and other accessories,black wheat quinoa biscuits were made.Through single factor experiment and orthogonal experiment,with sensory evaluation as the evaluation index,the processing technology of black wheat quinoa biscuits was studied.The results showed that the best recipe of black wheat of this quinoa cookies were:50%black wheat flour,30%quinoa flour,40%white granulated sugar and 24%vegetable oil.It provides a reference for the development of new functional biscuits.

关 键 词：黑小麦 藜麦 饼干 加工工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]