糖醇杂粮桃酥的研制  

Development of Maltitol Multigrain Walnut Shortcake

作　　者：龙文玲 伍易 徐向波[2] 吴照莎 LONG Wenling;WU Yi;XU Xiangbo;WU Zhaosha(Sichuan Jingjing Foodstuff Co.,Ltd,618000 Deyang Sichuan,China;Sichuan Tourism College,610100 Chengdu,China)

机构地区：[1]四川省旌晶食品有限公司,四川德阳618000 [2]四川旅游学院,成都610100

出　　处：《粮食加工》2023年第3期38-42,共5页Grain Processing

基　　金：四川旅游学院校级科研项目(2021SCTUZK72);四川旅游学院大学生创新训练计划项目(202111552040S)。

摘　　要：以低筋粉、膨化青稞粉和膨化苦荞粉为主要原料,以麦芽糖醇代替蔗糖,运用单因素实验和正交实验,以感官品质为评价指标,确定糖醇杂粮桃酥的最优配方及工艺条件为:低筋粉80g、膨化青稞粉10g、膨化苦荞粉10g、麦芽糖醇40 g、鸡蛋液8 g、起酥油60 g、牛奶5 g、泡打粉2 g及小苏打1 g,以底火150℃、面火165℃烘烤13 min。按此方案生产出的桃酥饼干色泽均匀,表面有标志性裂纹,口感酥脆松软,且带有健康属性。In this study,low-gluten flour,extruded highland barley powder and extruded Tartary buckwheat powder were used as the main raw materials,maltitol was used instead of sucrose,single factor experiment and orthogonal experiment were used to determine the optimal formula of multigrain sugar substitute walnut shortcake with sensory quality as the evaluation index:weak strength flour 80 g,extruded highland barley powder 10 g,extruded Tartary buckwheat powder 10 g,maltitol 40 g,egg liquid 8 g,shortening 60 g,milk 5 g,baking powder 2g,baking soda 1 g,at low heat 150℃,surface heat 165℃,for 13 mins.According to this process conditions,the walnut shortcake produced are uniform in color,with a signature crack on the surface,crisp and soft taste,and with health attributes.

关 键 词：膨化杂粮粉 青稞 苦荞 麦芽糖醇 桃酥 正交实验 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]