纳豆酥性饼干的研制

Preparation of Natto Crisp Biscuit

以纳豆粉为原料,研究纳豆酥性饼干的最优配方.试验以感官评分和硬度为指标,进行单因素和正交试验,确定了纳豆酥性饼干的最优配方.纳豆酥性饼干的最优配方为:以100 g低筋面粉为基础,纳豆粉添加量的质量分数为35%,黄油添加量为39%,白砂糖添加量为23%,小苏打添加量为1.1%,全脂奶粉添加量为0.4 g,鸡蛋添加量为20 g,水添加量为22 mL,食盐添加量为0.5 g,以此配方制作出的饼干酥性较好,香味适宜,组织结构细腻,富含营养.

The optimum formula for natto crisp biscuit was studied with the raw material of natto.The optimum formula of natto crisp biscuit was determined by single factor and orthogonal experiment through sensory score and hardness of biscuit.The optimal formula was 100 g low gluten flour.The addition of natto powder was 35%low gluten flour,39%butter,23%white granulated sugar,and 1.1%soda.The addition amount of other raw materials is milk powder 0.4 g,egg 10 g,water 22mL,and salt 0.5 g.The biscuits made with this formula have good crispness,suitable flavor,fine structure and rich nutrition.