豆渣梨渣曲奇饼干的研制

Study on Development of Cookies Made with Bean Dregs and Pear Residue

以豆渣、梨渣为原料,添加到曲奇饼干中,制成了具有豆渣、梨渣特有风味的曲奇饼干。通过单因素试验和正交实验确定了曲奇饼干的最佳比例:豆渣粉添加量8%,梨渣粉添加量8%,糖粉添加量28%,黄油添加量67%,蛋液14%,纯牛奶14%。由于添加豆渣粉和梨渣粉使曲奇饼干组织结构受到了影响,通过曲奇饼干优化试验,确定出加入豆渣梨渣曲奇饼干的改良剂及其添加量:谷朊粉1%。最终产品的感官、理化性质、微生物含量均符合国家标准。

Develop a type of cookies full of bean dregs and pear residue characteristics,taking bean dregs and pear residue as raw materials,mixed in cookies.We confirmed the optimum proportion of the cookies through single factor test and orthogonal test which contained 8%of soybean dregs powder,8%of pear residue powder,28%of sugar powder,67%of butter,14%of egg liquid,and 14%of pure milk.Causing that the cookies’organizational structure been affected by the addition of bean dregs powder and pear residue powder,we confirmed the amendment and its adding quantity of 1%of wheat gluten,which added to the soybean dregs and pear residue characteristic cookies through optimization experiment of cookies.The sensory quality,physicochemical property and microbial content of the final product all accorded with national standards.