荞麦蔬菜饼干的研制

Development of Buckwheat Vegetable Biscuits

为增强饼干的营养品质和丰富其多样性。以荞麦和抗氧化活性较高的蔬菜为主要原料,通过单因素试验探究蔬菜的种类和添加量,荞麦粉、白砂糖和黄油添加量对荞麦蔬菜饼干感官品质的影响,基于单因素试验结果进行响应面试验,得出最佳配方为荞麦用量18 g,蔬菜用量17 g,白砂糖用量28 g,黄油用量57 g。接着在此配方基础上对饼干加工工艺进行优化,得出最佳工艺操作条件为上火烘烤温度110℃,下火烘烤温度100℃,烘烤时间14 min,研制出的荞麦蔬菜饼干具有淡淡的荞麦香味,外形完整,厚薄均匀,甜度、酥脆度适宜。

To enhance the nutritional property and enrich the diversity of biscuits,the buckwheat and vegetables with high antioxidant activity were used as the main materials in this study.Firstly,single-factor experiments were conducted to investigate the effects of the types and amount of vegetables added,the amount of buckwheat flour,white sugar and butter added on the sensory quality of buckwheat vegetable biscuits.Then,based on the results of the single-factor experiment,the response surface experiment was employed to optimize the best formula.The buckwheat addition amount 18 g,vegetable addition amount 17 g,white sugar addition amount 28 g,and butter addition amount 57 g.On this basis,the cake processing technology was optimized,and the best process operating conditions were obtained:the upper fire baking temperature was 110℃,the lower fire baking temperature was 100℃,and the baking time was 14 min.The buckwheat vegetable biscuits developed had a light buckwheat flavor,complete shape,uniform thickness,and suitable sweetness and crispness.