低糖菊粉酥性饼干的研究

Development of Low-sugar Inulin Biscuits

利用质构仪等仪器对不同搅面时间、不同油糖取代比的饼干进行分析,用综合加权评分法对各饼干品质进行评价,分析了不同搅面时间、菊粉取代比、三氯蔗糖取代比对饼干品质的影响,并对配方和工艺进行响应面优化。结果表明,在搅面时间4min,菊粉取代比40%,三氯蔗糖取代比10%的条件下,饼干的综合加权评分最高。经计算每100g饼干的膳食纤维含量(菊粉含量)为4.8g,能量1481kJ,比市售饼干(好吃点高纤维消化饼干)低29.48%。

This test analyzed the quality of biscuits with different substitution ratios and stirring time by texture analyzer. And evaluated the quality of biscuits by comprehensive weighted scoring method. Different effects on the stirring time,inulin substitution ratio and sucralose substitution ratio of biscuits were analyzed,and the response surface optimization were also carried out. The results showed that the comprehensive weighted score of biscuits was the highest when the stirring time was 4 minutes,the ratio of inulin substitution was 40%,and the ratio of sucralose substitution was 10%. The dietary fiber(inulin)and energy was calculated to be 4.8 g,1 481 kJ in per 100 g biscuit,which than commercial biscuits(Haochidian highfiber digestion)about 29.48%.