一种低能量高蛋白饼干的制备研究

Study on preparation of low energy and high protein biscuit

研究低能量高蛋白饼干的制作工艺以及大豆纤维粉和大豆分离蛋白对饼干品质和质构性质的影响。通过单因素和正交试验对饼干的感官以及质构测定进行综合评价。试验结果表明,饼干的最佳配方是面粉100 g、大豆纤维粉10 g、大豆分离蛋白6 g、油脂20 g、水55 mL,零卡糖15 g、小苏打0.6 g、碳酸氢铵0.6 g、葡萄糖酸内酯1 g、单甘脂0.85 g、食盐1 g、2~3滴香精。

The processing technology of low energy high protein biscuit and the effect of soybean fiber powder and soybean protein isolate on the quality and texture of biscuit were studied.The sensory and texture measurements of biscuit were evaluated by single factor experiment and ortho gonal experiment.The results showed that the best formula of biscuits was as follows:100 g flour,10 g soybean fiber powder,6 g soybean protein isolate,20 g fat,55 mL water,15 g zero-calorie sugar,0.6 g baking soda,0.6 g ammonium bicarbonate,1 g gluconolactone,0.85 g monoglyceride,1 g salt,2-3 drops essence.