黄秋葵混合果蔬饼干的研制

Preparation of Okra Mixed Fruit and Vegetable Biscuit

黄秋葵是一种具有较高营养价值和食用功能的新型保健蔬菜,但目前对其利用仍以鲜食为主,加工开发的产品比较单一。本文以黄秋葵、木糖醇和面粉为原料,以感官评分为标准,通过单因素试验及正交试验优化黄秋葵木糖醇饼干的配方及工艺。结果表明,低筋面粉100.00 g、黄秋葵粉添加量为4.50 g、玉米胚芽油添加量为22.00 g、木糖醇的添加量为19.00 g,在烘焙温度170℃时,所得饼干色泽金黄,具有黄秋葵特有的滋味。在此最佳工艺基础上,将黄秋葵粉分别与胡萝卜粉、紫薯粉、菠菜粉、南瓜粉四种果蔬粉按5∶5的比例混合制作果蔬饼干,所得果蔬饼干色泽均匀,口感酥脆,具有黄秋葵、胡萝卜、紫薯、南瓜和菠菜等果蔬特有的滋味,是营养与健康兼备的饼干,满足了消费者对健康轻食产品的需求,提高了黄秋葵的附加值,延伸了蔬菜产业链。

Okra is a new kind of health vegetable with high nutritional value and edible function.However,okra is mainly used freshly and directly,and the developed products are still single.In this paper,the formulation and process of okra xylitol biscuits were studied by orthogonal test based on the single factor experiment,with okra powder,xylitol,and low-gluten flour as raw materials,and sensory evaluation as evaluation methods.The results showed that okra xylitol biscuits with optimum sensory quality were obtained by flour 100 g,okra powder 4.50 g,vegetable oil 22.00 g,and xylitol 19.00 g,baked at 170℃for 10 min.The biscuits manufactured by optimum formulation had golden brown color and the characteristic taste of okra.On the basis of the best formulation,okra powder was mixed with carrot powder,purple potato powder,spinach powder and pumpkin powder in a ratio of 5∶5 to make vegetable biscuits.The vegetable biscuits had uniform surface color and crispy taste with the characteristic taste of vegetables.Okra mixed vegetable biscuits were nutritious and healthy biscuits,which met consumers’demand for healthy and light food products,could improve the value of okra and extended the vegetable industry chain.