青稞饼干加工配方的优化研究

Study on P rocessing Formula of Hulless Barley Biscuits

以青稞面粉为原料,研究青稞饼干的配方及加工工艺。考察了水、起酥油、木糖醇、小苏打的添加量对青稞饼干品质的影响,优化了青稞饼干的配方,确定了青稞蛋糕加工工艺参数:青稞面粉为基准量(质量分数100%),水质量分数28%,起酥油质量分数25%,木糖醇质量分数20%,泡打粉质量分数1.0%,小苏打质量分数1.6%,鸡蛋质量分数10%,色拉油4%。在此条件下进行试验验证,所制作的饼干带有青稞特有麦香味,其口感酥松,风味纯正,品质优良。

The processing technology of hulless barley biscuits was studied by optimization technology parameters using hulless barley power as main ingredient. The study on the quality of hulless barley biscuits was affected by the water, shortening, newtol and baking soda in biscuits processing. The ingredients of huUess barley biscuits was optimizated. It determined that optimum processing parameters was got as followed： hulless barley powder 100%, water 28 %, shortening 25%, newtol 20%, baking soda 1.6%, baking powder 1.0%, egg 10%, salt 1.0%, cooking oil 4 %. In this condition, the biscuits has special hulless barley faint scent taste, it was crispy and the flavor and quality was good.