马铃薯燕麦早餐饼干配方的研制

Development of formulation of potato oatmeal breakfast biscuits

马铃薯是我国第四大粮食作物,其营养丰富,价格低廉,经焙烤后具有独特的薯香。以探索马铃薯食品多样化为目的,研制一种富含膳食纤维、口感和风味独特的马铃薯燕麦早餐饼干。将低筋面粉、马铃薯、燕麦作为主料,添加黄油、白砂糖、食盐、鸡蛋液等辅料,在低筋面粉和食盐用量一定的前提下,以感官评价得分为指标,先通过单因素试验研究马铃薯、燕麦、黄油、白砂糖、鸡蛋液等原料添加量对饼干品质的影响,再经正交试验设计优化马铃薯、燕麦、黄油、白砂糖、鸡蛋液的最佳添加量,并考察各因素及其相互作用对饼干品质的影响。结果表明研制的马铃薯燕麦早餐饼干最佳配方为:低筋面粉100 g,马铃薯40 g,燕麦30 g,黄油25 g,白砂糖20 g,食盐0.4 g,鸡蛋液30 g。按照该配方制作的马铃薯燕麦早餐饼干色泽金黄,组织细密,松脆可口,甜度适宜,具有独特的马铃薯焙烤香味。

Potato is the fourth largest food crop in China.It has rich nutrition and low price.After baking,it has a unique sweet potato flavor.The purpose of this study is to explore the diversification of potato food,and to develop a kind of oatmeal potato breakfast biscuit with rich dietary fiber and unique taste and flavor.Used main ingredients such as potato and oats and auxiliary materials such as butter,white granulated sugar,salt and eggs,Under the premise of a certain amount of low-gluten flour and salt,sensory evaluation scores were used as indicators,the effect of the addition amount of potato,oats,butter and white granulated sugar on the quality of biscuits was studied through single factor test,and then the optimum addition amount of potato,oats,butter and white granulated sugar was optimized by orthogonal test design,and the effects of various factors and their interactions on the quality of biscuits were investigated.The results showed that the best formula was 100 g low gluten flour,40 g potato,30 g oat,25 g butter,20 g white granulated sugar,0.4 g salt and 30g egg liquid.The potato oatmeal breakfast biscuit made according to the formula has golden color,fine organization,crisp and delicious,suitable sweetness and unique potato baking flavor.