西兰花膳食纤维饼干的研制  

Manufacturing Broccoli Dietary Fiber Biscuits

作　　者：梁慧光[1] 王文程 王亚兰 李军鹏 李毅 LIANG Huiguang;WANG Wencheng;WANG Yalan;LI Junpeng;LI Yi(College of Science,Gansu Agricultural University,Lanzhou 730070,Gansu,China)

机构地区：[1]甘肃农业大学理学院,甘肃兰州730070

出　　处：《食品研究与开发》2023年第15期98-104,共7页Food Research and Development

基　　金：甘肃省自然科学基金项目(1506RJZA019)。

摘　　要：以西兰花摘除花球部分后的尾菜烘干粉为主要膳食纤维来源,以黄油、白砂糖、鸡蛋黄、低筋面粉为主要原料,研制风味独特且富含膳食纤维的饼干。通过单因素试验确定主要原料添加水平,设计响应面试验确定最佳配方,结果表明:饼干配方为黄油50 g、蔗糖40 g、西兰花尾菜粉97.5 g、低筋面粉52.5 g时,饼干的感官评分为86.9,饼干中膳食纤维含量达12.02%。The biscuits with unique earthy flavor and notably rich dietary fiber were developed using dried broccoli as the main source of nutrients,in addition to butter,sugar,egg yolks,and low gluten flour as principal raw materials.The quantification of these primary components were determined by single-factor experiments,and the optimal formula was established via response surface methodology,which incorporated 50 g of butter,40 g of sucrose,97.5 g of broccoli powder,and 52.5 g of low-gluten flour.The results showed that the sensory score of the final product was 86.9 and the dietary fiber content of the biscuits were 12.02%of the original sample weight.

关 键 词：西兰花 膳食纤维 饼干 感官分析 响应面优化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]