低糖燕麦紫薯饼干的研制

Development of low sugar oat purple potato biscuit

以低筋面粉、紫薯泥和即食燕麦片为主要原料,通过单因素和正交实验对饼干的感官品质进行评价,得到低糖燕麦紫薯饼干的最优配方。实验结果表明:以低筋面粉的添加量为基准,紫薯泥110%,即食燕麦片10%,赤藓糖醇18%,大豆油15%,泡打粉1%,鸡蛋20%,食盐1%;上下火温度160℃,焙烤10 min,以此配方制作的燕麦紫薯饼干含糖量低,呈紫罗兰色,质地均匀,口感酥脆,气味香甜,感官品质良好。

Using low gluten flour,purple sweet potato paste and instant oatmeal as main materials,the sensory quality of biscuits was evaluated by single factor and orthogonal experiments.The optimal formula of low sugar oatmeal purple sweet potato biscuits was obtained.The experimental results showed that with the addition amount of low gluten flour as the benchmark consisted of 110% purple sweet potato paste,10% instant oatmeal,18% erythritol,15% soybean oil,1% baking powder,20% eggs,and 1% salt.The oats were baked at 160℃ for 10 min.The oats purple potato biscuits made with this formula had low sugar content,violet color,uniform texture,crisp taste,sweet smell,and good sensory quality.