甘薯渣膳食纤维饼干制作工艺及优化

Exploitation and Optimization of Making Dietary Fiber Biscuit by Sweet Potato Residue

对甘薯[Dioscorea esculenta(Lour.)Burkill]提取淀粉后产生的副产物甘薯渣的营养成分进行了分析,将其应用于高膳食纤维饼干的制作。通过质构仪分析及感官评价,确定了甘薯渣膳食纤维饼干的最佳配方为低筋全麦面粉70 g,湿甘薯渣30 g,鸡蛋15 g,糖30 g,植物油20 g,黄油5 g,泡打粉4 g,全脂奶粉5 g,玉米淀粉5 g;最佳烘烤工艺条件为烘烤温度170℃,烘烤时间6 min。

The nutritional composition of sweet potato residue, which is the byproduct of sweet potato starch production, was analyzed, and a new recipe of dietary fiber biscuit was exploited by using sweet potato residue. According to texture analyzer analysis and sensory evaluation, the best formula was determined as follows： self-raising whole wheat flour 70 g, wet sweet potato residue 30 g, egg 15 g, sugar 30 g, vegetable oil 20 g, butter 5 g, baking powder 4 g, whole milk powder 5 g, cornstarch 5 g. The best baking process were as follows： baking temperature of 170 ℃, baking time of 6 min.