一种水溶性膳食纤维曲奇饼干的研制  

Development of a Water-soluble Dietary Fiber Cookie

作　　者：徐嘉欣 姚乐洋 杨姝嫣 杨皓天 赵念念 王展 XU Jiaxin;YAO Leyang;YANG Shuyan;YANG Haotian;ZHAO Niannian;WANG Zhan(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《农产品加工》2023年第16期15-18,共4页Farm Products Processing

摘　　要：为改善传统曲奇饼干高糖高热量的问题,以低筋面粉为主要原料,探讨黄油、蔗糖、低聚果糖和木糖醇的用量对饼干感官品质的影响。通过单因素试验和正交试验确定水溶性膳食纤维曲奇饼干的最佳配方为以100 g低筋面粉为基准,黄油用量60 g,蔗糖用量10 g,木糖醇用量5 g,低聚果糖用量12.5 g。以此配方制作的水溶性膳食纤维曲奇饼干口感酥脆、香味浓郁、甜度适中且热量较低,是一款具有消费潜力的饼干。In order to improve the problem of high sugar and high calorie content in traditional cookies,low-gluten flour was used as the main raw material,and the effects of the addition of butter,sucrose,oligofructose and xylitol on the sensory quality of cookies were discussed.The optimal formula of water-soluble dietary fiber cookies was determined by single factor test and orthogonal test:based on 100 g low-gluten flour,butter 60 g,sucrose 10 g,xylitol 5 g and fructose-oligosaccharides 12.5 g.The water-soluble dietary fiber cookie prepared was crisp in taste,rich aroma,moderate in sweetness and low in calories,and was a kind of cookies with consumption potential.

关 键 词：饼干 低热量 水溶性膳食纤维 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]