香蕉皮香菇复配饼干研制与品质分析

Development and quality analysis of compound biscuit with banana peel and mushroom

以低筋面粉、香蕉皮果浆和香菇粉为原料制得高纤维复配饼干,并对其进行品质分析。在单因素试验基础上,以香蕉皮果浆用量、香菇粉用量、黄油用量、糖粉用量为影响因素,以感官分值为评价指标,进行响应面优化。最佳工艺配方:低筋面粉1 000 g、香蕉皮果浆240 g、香菇粉152 g、黄油320 g、糖粉322 g、色拉油240 g、食盐4 g、纯牛奶240 m L。以此配方制得的饼干与普通饼干相比,总黄酮含量为1.2%,粗纤维含量增加了9.1%。

High-fiber compound biscuits were prepared with low-gluten flour,banana peel pulp and mushroom powder as raw materials,and their quality was analyzed.On the basis of single-factor experiments,taking banana peel pulp dosage,mushroom powder dosage,butter dosage,and sugar powder dosage as influencing factors,and sensory scores as evaluation indicators,the response surface optimization was carried out.The optimum formula was as follows:low-gluten flour 1000 g,banana peel pulp 240 g,mushroom powder 152 g,butter 320 g,sugar powder 322 g,salad oil 240 g,salt 4 g and pure milk240 m L.Compared with ordinary biscuits,the total flavonoid content of the biscuits prepared with this formula was 1.2%,and the crude fiber content was increased by 9.1%.