以大米蛋白水解产物为减筋剂的酥性饼干配方优化研究

Study on the Optimization of the Formula of Crisp Biscuit with Rice Protein Hydrolysate As Glu⁃ten Reducing Agent

大米蛋白水解物不仅可以有效改良酥性饼干的品质,而且满足消费者对绿色健康食品的需求。通过单因素试验和正交试验,利用模糊数学评价和综合评分法,分析了大米蛋白水解物添加量、低筋小麦粉添加量、糖添加量及起酥油添加量对该酥性饼干的最大折断力和感官品质的影响。结果表明:添加大米蛋白水解物的酥性饼干最佳配方为A1B2D2C2,即添加大米蛋白水解物1g,低筋小麦粉100g,起酥油25g,糖15g。

The rice protein hydrolysis can effectively improve the quality of crispy biscuits and meet the needs of consumers for green and healthy food.In this paper,through single-factor experiment and orthogonal experiment,us⁃ing fuzzy mathematical evaluation and comprehensive scoring method,the effect of rice protein hydrolysis addition,lower gluten flour addition,sugar addition,ghee addition on the maximum break force and sensory quality of this kind of ghee biscuits is studied.The result showed that the best formula for crispy biscuits with rice protein hydroly⁃sate added is A1B2D2C2,equivalent to the optimal production conditions of biscuits were:Rice protein hydrolysate is 100 g,Lower gluten wheat flour is 100g,ghee content is 25g,sugar content is 15g.