魔芋低聚糖杂粮饼干研制

The development of konjac oligosaccharide multigrain biscuit

以小麦粉、燕麦、苦荞及魔芋低聚糖为主要原料,以感官评分为参考指标,通过单因素试验和正交试验优化工艺参数,确定魔芋低聚糖杂粮饼干的最佳配方。结果表明,魔芋低聚糖杂粮饼干的最适工艺参数及最佳配方为烘烤温度上火190℃/下火170℃、小麦粉100.0 g、燕麦25.0 g、苦荞30.0 g、魔芋低聚糖3.0 g、奶粉9.0 g、鸡蛋25.0 g、黄油40.0 g、木糖醇22.0 g、白砂糖5.0 g、食盐1.0 g、碳酸氢钠0.8 g、碳酸氢铵0.2 g。所得魔芋低聚糖杂粮饼干口感酥脆、色泽黄色至金黄色、薄厚均匀。

Taking wheat flour,oats,buckwheat and konjac oligosaccharides as the main raw materials and sensory evaluation as the reference index,the optimum formula of konjac oligosaccharide biscuit was determined by single factor test and orthogonal test.The optimum technological parameters and formula of konjac oligosaccharide biscuits were baking temperature 190℃/170℃,wheat flour 100.0 g,oat 25.0 g,buckwheat 30.0 g,konjac oligosaccharide 3.0 g,milk powder 9.0 g,egg 25.0 g,butter 40.0 g,xylitol 22.0 g,sugar 5.0 g,salt 1.0 g,sodium bicarbonate 0.8 g,ammonium bicarbonate 0.2 g.The prepared konjac oligosaccharide biscuit has crisp taste,yellow to golden color and uniform thickness.