青稞粉的脱蛋白化及高纤粗粮饼干的制作

Deproteinization of Highland Barley Powder and Production of High Fiber Coarse Grain Biscuits

采用Sevage法联用蛋白酶法对青稞粉中的蛋白质进行脱去,与玉米淀粉、黄油、盐发面揉团后放入烤箱制作青稞高纤粗粮饼干。对影响脱蛋白化效果的单因素进行探讨,并经正交试验优化得出最佳条件:碱性蛋白酶用量800 U、Sevage试剂体积比3∶1、溶液环境pH 9.5。此外,对饼干的基本组成成分含量和糊化特性进行测定,并且对饼干的色泽、外观、酥松度、口感分别进行评分,评分得分为75分,属于良好品质范围。

Protein was removed from barley powder by Sevage method combined with protease method. The highland barley knead dough with corn starch, butter and salt and put it into oven to make high-fiber crude grain biscuits. The factors affecting deproteinization were discussed. The optimum condition was obtained by orthogonal test that the dosage of alkaline protease 800 U, the ratio of Sevage reagent 3︰1, and the solution pH 9.5. In addition, the basic components and pasting properties of biscuits were determined. The color, appearance, crispness and taste of biscuits were scored separately, and the score was 75 points, which belonged to the good quality range.