藜麦米糠高纤饼干的研制  

Development of Quinoa Rice Bran High-Fiber Biscuits

作　　者：郭金莹 王萌[1] 胡悦 杨波[1] 刘美娜[1] 鲁文慧[1] GUO Jinying;WANG Meng;HU Yue;YANG Bo;LIU Meina;LU Wenhui(Changchun University of Traditional Chinese Medicine,Changchun 130117,China)

机构地区：[1]长春中医药大学,吉林长春130117

出　　处：《食品安全导刊》2022年第17期129-132,共4页China Food Safety Magazine

基　　金：吉林省大学生创新创业训练计划项目(202010199023)。

摘　　要：目的:研究开发一种添加有藜麦和米糠的低糖低脂高纤饼干。方法:通过单因素试验和正交试验,研究玉米油粉对饼干品质的影响。结果:饼干的最优配方为低筋面粉100 g、全蛋液30 g、米糠8 g、藜麦22 g、玉米油25 g、水20 g、白砂糖12 g、盐1 g和小苏打0.5 g。最终得到高纤饼干的粗纤维含量为2.08%,碱度为0.29%,水分含量为2.92%。结论:在此配方和工艺条件下制作的饼干表面金黄、色泽均匀、口感酥脆以及断面层次清晰,具有谷物独特香味,品质检测符合要求。Objective: A low-sugar, low-fat and high-fiber biscuit with quinoa and rice bran were researched and developed. Method: The effects of corn oil powder on the quality of biscuit were studied by single factor test and orthogonal test. Result: The optimal formula of biscuit was 100 g low-gluten flour, 30 g whole egg liquid, 8 g rice bran, 22 g quinoa,25 g corn oil, 20 g water, 12 g white sugar, 1 g salt, 0.5 g baking soda;the optimal preparation process was 20 min mixing time, 12.5 min baking time, 170 ℃ lowering temperature and 180 ℃ heating temperature. The crude fiber content of the final high-fiber biscuit was 2.08%, the alkalinity was 0.29%, and the moisture content was 2.92%. Conclusion: The biscuits produced under this formula and process conditions have golden yellow surface, uniform color, crisp taste, clear crosssection layer, and unique grain flavor, and the quality inspection meets the requirements.

关 键 词：藜麦 米糠 高纤饼干 粗纤维含量 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]