红曲藜麦高蛋白饼干的研制

Development of red yeast rice quinoa with high protein biscuit

以低筋小麦粉为主要原料,添加红曲米、藜麦粉、乳清蛋白等制作红曲米藜麦高蛋白饼干。通过单因素试验和正交试验对产品配方进行优化。结果表明:以低筋粉总量为基准,藜麦粉添加量10%,红曲米添加量0.010%,乳清蛋白添加量25%,椰子油添加量30%,在此条件下,制得的饼干外形完整,色泽光亮一致,酥脆度适中,口感细腻,具有浓郁的香气。

With wheat flour as main material,red yeast rice,quinoa powder,whey protein and other materials were added to produce red yeast rice,quinoa with high protein biscuit.The formula was optimized by single factor test and orthogonal test.With low gluten flour as a benchmark,the results showed that the amount of quinoa powder was 10%,red yeast rice was 0.010%,whey protein was 25%,and coconut oil was 30%.Under the conditions,the biscuit had complete appearance,bright color,moderate crispness,delicate taste,and strong smell.