玉米皮膳食纤维在酥性饼干中的应用

Application of corn dietary fiber in biscuit

将玉米加工副产物玉米皮经适当处理制得高品质膳食纤维,并用于高膳食纤维饼干的生产。通过正交试验,对影响高膳食纤维饼干品质的膳食纤维用量、膳食纤维的处理方法、膳食纤维粒度及添加剂用量4项主要因素进行分析,确定了高膳食纤维饼干的最佳工艺及配方。结果表明:采用高压蒸煮法处理玉米膳食纤维,将玉米膳食纤维(CDF)置于适当压强0.15MPa的高压蒸煮器中处理30min后获得高品质玉米膳食纤维(HCDF),用量为15%,粒度为0.154mm,疏松剂用量为0.4%,乳化剂用量为0.3%。产品中所含玉米膳食纤维膨胀力为5.2mL/g,持水力为4.0g/g(高达400%),结合水力为3.1g/g。通过对饼干综合品质进行感官品质鉴评,产品品质最好。

Using corn by product to make high quality dietary fiber,and add it in dough to manufacture high dietary fiber biscuits.The amount of dietary fiber,kind of dietary fiber,the dietary fiber size and the amount of additive are the main factors which influence this biscuit＇s quantity was an analysis through the orthogonal test,and the best technology of high dietary fiber biscuit can be determined.The result show that when corn fiber is high-pressure braized（0.15 MPa,30 min）,the amount of high quality corn dietary fiber is 15%,size is 0.154 mm,the amount of loosen agent and clycerin monostearate is 0.4%,0.3%,the quality of biscuit is best in the sensory analysis.In the production,the expansive power of CDF is 5.2 mL/g,the retention ability is 4.0 g/g（as high as 400%）,the union water power is 3.1 g/g.