摘要
通过单因素试验、均方差分析和正交试验,以燕麦为主料,魔芋粉、全麦粉、荞麦粉、奇亚籽、菊粉、橄榄油为辅料,研究了燕麦和奇亚籽膳食纤维饼干的加工工艺。试验表明:最优配方为以燕麦质量为基准100%,全麦粉添加量16%、奇亚籽添加量10%、菊粉添加量38%、橄榄油添加量8%、魔芋粉添加量33%、荞麦粉添加量5%。在此配方下,所得饼干风味醇香,酥脆可口,色泽诱人,且具有高纤维、低热量等特点,是一款理想健康的休闲食品。
The processing technology of oat chia seed dietary fiber biscuit was studied by single factor test,mean square variance analysis and orthogonal test with oat as main raw materials and konjac flour,whole wheat flour,buckwheat flour,chia seed,inulin and olive oil as auxiliary materials.The results showed that the optimal formula were as follows:taking the quality of oats as 100%,whole wheat flour 16%,chia seed 10%,inulin 38%,olive oil 8%,buckwheat powder 33%,and buckwheat powder 5%.The product obtained by the formula had mellow flavor,crispy and delicious taste,attractive color,high fiber,low calorie and so on.It was an ideal and healthy snack food.
作者
张晓华
张晓雯
郑晶晶
周三九
ZHANG Xiao-hua;ZHANG Xiao-wen;ZHENG Jing-jing;ZHOU San-jiu(Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety,Food and Pharmacy College,Xuchang University,Xuchang 461000,Henan,China)
出处
《粮食与油脂》
北大核心
2021年第4期133-136,140,共5页
Cereals & Oils
基金
许昌学院优秀青年骨干教师资助项目
许昌学院杰出青年骨干人才资助项目。
