雪莲果 莓果低糖饼干加工工艺的研究  

Study on Processing Technology of Yacon and Berry Fruit Low-sugar Biscuit

作　　者：王家琪 王月囡 陈玉婷 WANG Jiaqi;WANG Yuenan;CHEN Yuting(College of Chemistry and Life Science,Anshan Normal University,Anshan,Liaoning 114007,China)

机构地区：[1]鞍山师范学院化学与生命科学学院,辽宁鞍山114007

出　　处：《农产品加工》2025年第5期52-55,62,共5页Farm Products Processing

基　　金：2021年鞍山师范学院大学生创新创业训练计划项目(202110169029)。

摘　　要：将雪莲果制作为果脯,并以颗粒的形式加入饼干中,以低筋面粉为主要原料,草莓粉、木糖醇、黄油、鸡蛋等为辅料,对雪莲果、莓果饼干的加工工艺进行研究。根据单因素试验与正交试验的结果,对制作配方进行优化。经过研究得出饼干的最佳工艺条件为以混合面团质量100%计,木糖醇添加量20%,柠檬酸添加量0.2%,雪莲果果脯添加量4%,烘烤温度135℃,此时得到的饼干色泽金黄、口感酥脆、层次丰富,有淡淡草莓香味,品质较好。In this paper,yacon was made into preserved fruit and added into biscuits in the form of granules.Biscuits was made of low-gluten flour as the main raw material,strawberry powder,xylitol,butter,eggs and other auxiliary materials,and the processing technology of yacon and berry biscuits was studied.According to the results of single factor test and orthogonal test,the formulation was optimized.Through the study,the optimal processing conditions of this biscuit was as follows:the weight of mixed dough was 100%,20%xylitol,0.2%citric acid,4%yacon preserved fruit,and 135℃baking temperature.At this time,the biscuit was golden in color,crisp in taste,rich in layers,with a light strawberry fragrance and the best quality.

关 键 词：雪莲果 莓果 低糖 饼干 加工工艺 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]