无糖苦荞饼干的制作及工艺优化  

Preparation and Process Optimization of Sugar-Free Tartary Buckwheat Biscuit

作　　者：吕广英 韩晓宇[1,2] 陈赫帆 LYU Guang-ying;HAN Xiao-yu;CHEN He-fan(Food School,Henan University of Technology Luohe Institute of Technology,Luohe 462002,Henan,China;Food School,Luohe Vocational Technology College,Luohe 462002,Henan,China)

机构地区：[1]河南工业大学漯河工学院食品学院,河南漯河462002 [2]漯河职业技术学院食品学院,河南漯河462002

出　　处：《江苏调味副食品》2023年第4期24-26,共3页Jiangsu Condiment and Subsidiary Food

基　　金：河南省重点研发与推广专项(科技攻关)项目“微波冻干淀粉基预制菜品质劣变控制关键技术研发”(232102110161)。

摘　　要：以低筋面粉为主要原料,采用赤藓糖醇代替白砂糖,添加苦荞粉和燕麦片制作无糖饼干。通过单因素实验和正交试验,得出无糖苦荞饼干的最佳配方。以低筋面粉质量100 g为例,苦荞粉30 g、赤藓糖醇20 g、燕麦片15 g、色拉油25 g、食盐1 g、碳酸氢钠1 g、水50 g。Sugar-free cookies were prepared with low gluten flour,erythritol instead of white granulated sugar,Tartary buckwheat powder and oatmeal.The best formula of sugar-free tartary buckwheat biscuit was obtained by single factor experiment and orthogonal experiment.For example,the weight of low gluten flour is 100 g,30 g Tartary buckwheat powder,20 g erythritol,15 g oatmeal,25 g salad oil,1 g salt,1 g sodium bicarbonate,and 50 g water.

关 键 词：赤藓糖醇 苦荞 燕麦 配方 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]