豆粕韧性饼干的研制

Processing of Soybean Meal Tough Biscuit

豆粕是常见的豆制品加工副产品,有丰富的膳食纤维、异黄酮等营养物质。本研究将豆粕应用于韧性饼干的加工制作中,采用单因素试验和正交试验,确定了豆粕韧性饼干的最佳配方。最佳配方为:以面粉为基准,大豆油16%,白砂糖20%,鸡蛋16%,豆粕10%,结合0.5%小苏打,0.5%盐,制作的饼干色泽金黄,表面有光泽,无裂痕,口感脆有韧性,有淡淡的豆香味,感官品质良好。成品的膳食纤维含量为0.425g/100g,异黄酮含量为0.158mg/g,分别比未加豆粕时增加18.4%、38.6%。

Soybean meal is a common by-product of processing soy products, rich in dietary fiber, isoflavones and other nutrients. In this paper, soybean meal was applied to the production of tough biscuits. The optimum formula of soybean meal tough biscuits was studied by single factor and orthogonal experiment. The results showed that the optimum formula（flour as the benchmark） was 16% of soybean oil, 20% of sugar, 16% of egg, 10% of soybean meal, 0.5% of baking soda and 0.5% of salt. The biscuit products with slight soybean flavor were golden-yellow and glossy, crisp, toughness. The dietary fiber and isoflavones contents in the biscuit products were respectively 0.425 g/100 g and 0.158 mg/g, with the increase of 18.4% and 38.6%, as compared to the biscuit without soybean meal.