粮油食品科技
糧油食品科技
량유식품과기
Science and Technology of Cereals, Oils and Foods
2015年
5期
27-31
,共5页
梅新%施建斌%蔡沙%关健%陈学玲%何建军
梅新%施建斌%蔡沙%關健%陳學玲%何建軍
매신%시건빈%채사%관건%진학령%하건군
葛渣%曲奇%膳食纤维
葛渣%麯奇%膳食纖維
갈사%곡기%선식섬유
residues of radix puerariae%cookies%dietary fiber
以葛粉加工后的葛渣为原料,先后采用单因素试验和正交试验,探讨了影响葛渣曲奇饼干感官评分值的因素如葛渣添加量、黄油添加量、麦芽糖醇添加量、奶粉添加量以及葛渣粉细度,最终确定了葛渣曲奇饼干配方为低筋粉100%、葛渣粉添加量15%、黄油添加量70%、麦芽糖醇添加量35%、奶粉添加量12%、鸡蛋液添加量10%,其中葛渣粉碎后过100目筛,所制作葛渣曲奇饼干因葛渣加入而呈焦黄色,口感松脆,甜而不腻。
以葛粉加工後的葛渣為原料,先後採用單因素試驗和正交試驗,探討瞭影響葛渣麯奇餅榦感官評分值的因素如葛渣添加量、黃油添加量、麥芽糖醇添加量、奶粉添加量以及葛渣粉細度,最終確定瞭葛渣麯奇餅榦配方為低觔粉100%、葛渣粉添加量15%、黃油添加量70%、麥芽糖醇添加量35%、奶粉添加量12%、鷄蛋液添加量10%,其中葛渣粉碎後過100目篩,所製作葛渣麯奇餅榦因葛渣加入而呈焦黃色,口感鬆脆,甜而不膩。
이갈분가공후적갈사위원료,선후채용단인소시험화정교시험,탐토료영향갈사곡기병간감관평분치적인소여갈사첨가량、황유첨가량、맥아당순첨가량、내분첨가량이급갈사분세도,최종학정료갈사곡기병간배방위저근분100%、갈사분첨가량15%、황유첨가량70%、맥아당순첨가량35%、내분첨가량12%、계단액첨가량10%,기중갈사분쇄후과100목사,소제작갈사곡기병간인갈사가입이정초황색,구감송취,첨이불니。
Radix puerariae residues after radix puerariae starch being extracted were used as materials to make cookies,the effect of the factors,such as the addition of radix puerariae residues,butter,maltitol, milk powder and the particle size of radix puerariae residues,on the sensory evaluation score of the cook-ies were investigated by single factor test and orthogonal test successively.The cookies recipe was deter-mined ultimately,which included weak flour 100%,radix puerariae residues 15%,butter 70%,maltitol 35%,milk powder 12%,and eggs 10%.Radix puerariae residues passed through 100 mesh sieve after being ground.The cookies with radix puerariae residues appeared light brown color,tasted crunchy, sweet but not greasy.