葛根山药南瓜饼干的制作工艺研究

Study on production process of pueraria yam pumpkin biscuits

旨在开发一种具有食疗功效的低糖韧性饼干,通过单因素试验和正交试验,研究了葛根粉、山药粉、南瓜粉、麦芽糖醇和小苏打的用量以及烘烤温度和烘烤时间对葛根山药南瓜饼干感官品质的影响,确定了饼干混合、辊轧、烘烤等工艺过程。结果表明杂粮饼干的最佳配方及生产工艺参数为面火烘烤温度180℃、底火烘烤温度210℃、烘烤时间6 min,葛根粉20 g、山药粉10 g、南瓜粉15 g、花生油10 g、麦芽糖醇18 g、小苏打0.6 g、鸡蛋10 g、食盐0.5 g、全脂奶粉3 g、低筋小麦面粉100 g,在此条件下制得的饼干风味独特,品质优良。

The experiment was designed to develop a kind of low sugar and tough biscuit with therapeutic effect. By single factor test and orthogonal test, the infl uence on amount of the pueraria powder, yam powder, pumpkin powder, maltose and baking soda dosage, baking temperature and baking time on the sensory properties of pueraria yam pumpkin biscuits were studied, and the mixing, rolling and baking process of pueraria yam pumpkin biscuits was determined. The results showed that the best formula and production process parameters of grain biscuits were as follows： surface baking temperature 180 ℃, the bottom baking temperature 210 ℃, baking time 6 min, pueraria powder 20 g, yam powder 10 g, pumpkin powder 15 g, peanut oil 10 g, maltose 18 g, baking soda 0.6 g, egg 10 g, salt 0.5 g, whole milk powder 3 g, low gluten wheat flour 100 g. Under these conditions, the biscuits had the unique flavor and the excellent sensory quality.