芦笋功能性压缩饼干配方及工艺优化研究  

Study on Formula and Process Optimization of Asparagus Functional Compression Biscuit

作　　者：刘志颖 刘丽媛[2] LIU Zhiying;LIU Liyuan(Qinhuangdao Fushou Food Co.,Ltd.,Qinhuangdao,Hebei 066000,China;Agricultural University of Hebei,Qinhuangdao,Hebei 066000,China)

机构地区：[1]秦皇岛市福寿食品有限公司,河北秦皇岛066000 [2]河北农业大学,河北秦皇岛066000

出　　处：《农产品加工》2021年第24期42-45,共4页Farm Products Processing

摘　　要：以面粉、芦笋粉、大豆分离蛋白、棕榈油、复合维生素等为原料,通过正交试验分析得出芦笋功能性压缩饼干配方的最佳配比,最终得到口感好、营养价值高、受到市场认可的芦笋功能性压缩饼干。结果表明,饼干的最佳配比为面粉与芦笋粉7∶3,每100 kg面粉与芦笋粉的混合粉中添加大豆分离蛋白8 kg,小麦低聚肽3.5 kg,葡萄糖24 kg,水15 kg,棕榈油22 kg,奶粉6 kg,小苏打0.2 kg,用该配方制作出的饼干碎经二次拌料压缩后所得的芦笋功能性压缩饼干味道独特、口感适宜、营养丰富。In this paper,with asparagus powder,flour,soy protein,palm oil,compound vitamin and other raw materials,the best ratio of functional asparagus compressed biscuits composition was analysied by orthogonal experiment,finally good taste,high nutritional value asparagus biscuits recognized by the market are obtained.The experimental results showed that the best ratio of biscuit:the ratio of flour and asparagus powder 7∶3,every 100 kg of flour with the asparagus powder mixed powder add 8 kg soybean separation protein,wheat low poly peptide 3.5 kg,glucose 24 kg,water 15 kg,palm oil 22 kg,milk powder 6 kg,baking soda 0.2 kg,the crackers made from this formula,through second mixing the asparagus functional compressed biscuits had unique flavor,good taste and rich nutrition.

关 键 词：芦笋 压缩饼干 生产工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]