玉米皮膳食纤维脂肪替代物曲奇饼干配方优化研究  

Study on Application of Corn Bran Dietary Fiber Fat Substitute in Cookies

作　　者：孙静阳 肖志刚 张一凡 杨佳臻 李圣贤 袁媛 SUN Jingyang;XIAO Zhigang;ZHANG Yifan;YANG Jiazhen;LI Shengxian;YUAN Yuan(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《农业科技与装备》2021年第5期36-39,共4页Agricultural Science & Technology and Equipment

基　　金：辽宁省教育厅科学研究青年项目(LQN202005);沈阳师范大学大学生创新创业训练计划项目(201910166098)。

摘　　要：将玉米皮膳食纤维改性制备成脂肪替代物添加到曲奇饼干中,替换其中部分黄油。通过单因素试验和Box-Behnken响应面法优化玉米皮膳食纤维脂肪替代物曲奇饼干配方。结果表明:最佳配方为黄油添加量55.74%,脂肪替代物添加量24.37%,白糖添加量26.06%,鸡蛋添加量36.14%。按照此配方制作的曲奇饼干感官品质良好且低脂肪低热量。The dietary fiber of corn bran was modified to make fat substitute and added to cookies to replace part of the butter.Single factor experiment and box-Behnken response surface method were used to optimize the formulation of corn bran dietary fiber fat substitute cookie.The results showed that:The best formula was 55.74%butter,24.37%fat substitute,26.06%sugar and 36.14%egg.Cookies made with this formula have good sensory quality and are low in fat and calories.

关 键 词：玉米皮膳食纤维 脂肪替代物 曲奇饼干 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]