橙皮丁大豆膳食纤维酥性饼干的研制  

Development of Orange Peel Diced Soybean Dietary Fiber Shortbread Cookies

作　　者：李博胜 陶峰 郑斌丽 王博颖 项晶 盛琛 吴淑清 茹佳怡 LI Bosheng;TAO Feng;ZHENG Binli;WANG Boying;XIANG Jing;SHENG Chen;WU Shuqing;RU Jiayi(Zhejiang Liziyuan Food Limited Company,Jinhua 321031,China;College of Food Science and Engineering,Changchun University,Changchun 130022,China)

机构地区：[1]浙江李子园食品股份有限公司,浙江金华321031 [2]长春大学食品科学与工程学院,吉林长春130022

出　　处：《中国果菜》2025年第4期23-27,47,共6页China Fruit & Vegetable

基　　金：2022年企事业单位委托科技项目-基于代谢组学的特色风味谷物食品研制与开发(2023220008000017)。

摘　　要：为提供营养丰富、健康安全的酥性饼干,本研究以低筋面粉为主要原料,添加橙皮丁和大豆膳食纤维,采用单因素试验和正交试验,以感官评价为检测指标,考察橙皮丁添加量、大豆膳食纤维添加量、黄油添加量、白砂糖添加量对饼干的影响,确定产品最佳制备配方。结果表明,橙皮丁大豆膳食纤维酥性饼干的最佳配方(以面粉量100 g计)为橙皮丁16%,大豆膳食纤维5%,黄油38%,白砂糖20%,鸡蛋12%,小苏打1.0%,碳酸氢铵0.6%,食盐0.4%。此配方制作的酥性饼干感官评分最高,为89.6分,色泽金黄,口感酥脆,且有特殊的橙皮果香味;经质构检测,其硬度及咀嚼性参数表现较好。In order to provide nutritious,healthy and safe showed biscuits,this study used low-gluten flour as the main raw material,added orange peel and soybean dietary fiber,and used single factor test and orthogonal test method to investigate the effects of orange peel addition,soybean dietary fiber addition,butter addition and white sugar addition,and determined the optimal preparation formula of the product.The results showed that the optimal formula of orange peel soybean dietary fiber shortbread biscuits was 16% orange peel,5% soybean dietary fiber,38% butter,20% white sugar,12% eggs,1.0% baking soda,0.6% ammonium bicarbonate,and 0.4% salt.The showed biscuit made with this formula had the highest sensory score of 89.6 points,with a golden color,crispy taste,and a special orange peel fruit aroma.According to texture testing,its hardness and chewiness parameters showed good performance.

关 键 词：橙皮丁 大豆膳食纤维 酥性饼干 配方优化 质构检测 

分 类 号：S661.1[农业科学—果树学]