黑米韧性饼干的配方研究

Study on the formula of black rice tough biscuits

研究了黑米粉、油脂、碳酸氢铵、木瓜蛋白酶添加量对黑米韧性饼干感官品质的影响。在单因素试验的基础上,设计4因素3水平正交试验对产品配方进行了优化。结果表明:黑米韧性饼干的最佳配方为以低筋面粉质量为基准,黑米粉20%、碳酸氢铵0.6%、木瓜蛋白酶0.05%、白砂糖粉20%、全脂奶粉6%、玉米淀粉15%、食盐0.5%、碳酸氢钠0.5%、焦亚硫酸钠0.05%、油脂16%(可单独使用棕榈油,也可按照黄油和大豆油质量比3∶2混合使用)、全蛋液15%、水40%左右,在此条件下制作的黑米韧性饼干色香味形俱佳。

The effect of adding amount of black rice powder,oil,ammonium bicarbonate and papain on sense scores of tough biscuits was studied.On the basis of the single factor test,orthogonal test with 4 factors and 3 levels was designed to optimize the product formula.The results showed that the best formula of black rice tough biscuits was as follows:Based on the mass of low-gluten flour,black rice powder 20%,ammonium bicarbonate 0.6%,papain 0.05%,white sugar powder 20%,whole milk powder 6%,corn starch 15%,salt 0.5%,sodium bicarbonate 0.5%,sodium pyrosulfite 0.05%,oil 16%(palm oil can be used alone,or mixed according to the mass ratio of butter and soybean oil 3∶2),egg liquid 15%,and the water was about 40%.Under these conditions,the color,aroma,taste and appearance of black rice tough biscuits were all the best.