朝鲜蓟膳食纤维饼干的研制

Development of Artichoke Residue Biscuit with Dietary Fiber

朝鲜蓟苞片是朝鲜蓟罐头生产过程中的副产品,虽然营养丰富,但因其口感较差,过去一直被当作下脚料或饲料,没有得到充分利用。通过用一定量的朝鲜蓟苞片粉替代面粉进行膳食纤维饼干的研制,既提高了饼干的营养和保健作用,又使朝鲜蓟苞片得以充分利用。采用单因素试验与正交试验相结合的方法,研究朝鲜蓟膳食纤维饼干生产中各种原辅材料对饼干面团性能和成品感官品质的影响,然后利用感官评定和模糊综合评判相结合,对朝鲜蓟膳食纤维饼干进行评价,得出朝鲜蓟膳食纤维饼干的最佳配方为面粉55 g,朝鲜蓟粉45 g,起酥油50 g,白砂糖36 g,泡打粉1.0 g,牛奶15 g,蛋液25 g,盐0.2 g。在此条件下,开发出的膳食纤维饼干口感酥脆、色泽诱人、营养丰富,具有较高的开发价值。

Artichoke residue is the by-products of artichoke tin processing. Although artichoke residue contains rich nutrition, it is often under-utilized and regarded as remains or feed in the past because of its bad taste. The experiments are conducted by means of replacing the flour with a certain amount of artichoke residue, which on the one hand could improve the biscuit＇s nutrition and health care function. And on the other hand, the soybean products of this kind by-product could be fully-utilized. Combine the method of elemental factor with orthogonal test, this thesis is aimed to find out the effects of various ingredients on the dough characteristics and the sensory quality of the artichoke residue biscuit, thus obtaining the optimum formula for artichoke residue biscuit. The sensory evaluation and fuzzy comprehensive evaluation methods are used for improving the quality of artichoke residue biscuit. The optimum formula is flour 55 g, artichoke residue 45 g, shortening 50 g, sugar 36 g, baking soda 1.0 g, milk 15 g, egg 25 g, salt 0.2 g. The biscuits taste delicious and crispy, with attractive color and rich nutrition, which turned out to be very valuable for processing study. Key words： artichoke residue; dietary fiber biscuit; sensory quality; fuzzy comprehensive evaluation