藏碗豆薄脆饼的研制  

Development of Tibet Peas Crackers Formula

作　　者：阎莹莹 洛桑次旦 YAN Yingying;Luosangcidan(Institute of Agricultural Products Development and Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Tibet Lasa 850000,China;Tibet Zangxiong Characteristic Agricultural Products Science and Technology Development Co.LTD,Tibet Rikaze 857000,China)

机构地区：[1]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000 [2]西藏藏雄特色农产品科技发展有限公司,西藏日喀则857000

出　　处：《西藏农业科技》2022年第4期57-61,共5页Tibet Journal of Agricultural Sciences

基　　金：西藏日喀则市桑珠孜区科技计划项目。

摘　　要：为研发藏豌豆精深加工产品,丰富日喀则区域特色农产品加工品种类,以藏豌豆熟粉、低筋蛋糕粉、玉米淀粉、食用油、膨松剂和白砂糖为原料,经预拌、调浆、定型、烘烤等工艺制成薄脆型藏豌豆饼干。结果显示:通过单因素和正交试验优化藏豌豆薄脆饼最佳配方,确定出低筋蛋糕粉∶藏豌豆熟粉∶玉米淀粉配比为2∶6∶2,食用油添加量为0.15%,膨松剂添加量为0.04%,白砂糖添加量为30%(所有添加量均以面粉总质量为基准)。所制薄脆饼外观光滑、表面平整有光泽、断面结构均匀细密、口感松脆不甜腻,并富有藏豌豆独特香气。To develop intensive processing products of Tibetan pea and enrich the varieties of special agricultural products in Rikaze. Tibetan peas cooked flour,low gluten cake powder,corn starch,edible oil,raising agent and sugar were used as raw materials for making biscuits. Results:The optimal ratio of biscuit recipe is obtained by single factor test and orthogonal test. The ratio of low-gluten cake flour,Tibetan bean cooked flour and corn starch is determined as 2∶6∶2,with edible oil content 0.15%,raising agent content of 0.04%,and sugar addition amount of 30%. The addition of auxiliary materials is calculated according to the“%”of the total quality of powder. Cracknel have smooth surface,luster,uniform and orderly in the cross-section,tastes crisp and agreeable sweetness. At the same time,it has the aroma of beans.

关 键 词：藏豌豆 薄脆饼 配方 感官 

分 类 号：S377[农业科学—农产品加工] S643.3[农业科学—农艺学]