赤小豆甜荞麦麸皮薄脆饼干的研制  

Preparation of Adzuki Bean-Sweet Buckwheat-Bran Crackers

作　　者：薛亚宁 程楚怡 刘珊彤 王虹玲[1] 孙天利 XUE Yaning;CHENG Chuyi;LIU Shantong;WANG Hongling;SUN Tianli(College of Life Engineering,Shenyang Institute of Technology,Fushun 113122,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122

出　　处：《食品安全导刊》2022年第12期138-140,共3页China Food Safety Magazine

基　　金：2021年沈阳工学院教学改革研究项目:基于OBE理念的《食品工艺学》理实融合教学模式的改革探索(XJJG2021086);科教融合背景下学生发表核心论文为导向的《发酵产品综合实习》课程改革探索(XJJG2021093)。

摘　　要：本文以赤小豆粉为主要原料,以甜荞麦粉、燕麦麸皮粉、玉米油等为辅料,在单因素试验的基础上,通过正交试验优化新型薄脆饼干的加工工艺条件。结果表明,赤小豆甜荞麦麸皮薄脆饼干制作的最佳配方为赤小豆粉15 g、玉米油25 g、甜味剂25 g,在此条件下制作的赤小豆甜荞麦麸皮薄脆饼干色泽美观、表面平整、口感酥脆。In this paper,adzuki bean powder was used as the main raw material,and sweet buckwheat flour,oat bran flour and corn oil were used as auxiliary materials.On the basis of single factor test,the processing conditions of the new type of crackers were optimized by orthogonal test.The results showed that the best formula for making adzuki bean-sweet buckwheat-bran crackers was adzuki bean flour 15 g,corn oil 25 g,sweetener 25 g.In this condition,the adzuki bean-sweet buckwheat-bran crackers had beautiful color,smooth surface and crisp taste.

关 键 词：赤小豆 薄脆饼干 甜荞麦 燕麦麸皮 感官评价 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]