摘要
研究黑色杂粮饼干的加工工艺流程。以膨化黑小麦粉、黑米粉、黑豆粉及低筋面粉为主要原料,通过单因素试验,确定各因素的最适条件;通过正交试验,确定黑色杂粮饼干的最佳配方。结果表明,黑色杂粮饼干的最适工艺参数及最佳配方为粉碎过80目筛,烘烤温度200℃,烘烤时间10 min;添加黑小麦粉15%,黑米粉15%,黑豆粉20%,黑芝麻5%。所制得的黑色杂粮饼干口感酥脆、厚薄均匀,具有杂粮的独特风味。
The black grains biscuit which is developed by puffing black wheat flour, puffing black rice powder, puffing black soybean meal and wheat flour and it＇s production process is researched in this paper. Firstly, it determines the most suitable condition of various factors through the single factor experiments, then determines the best formula through orthogonal experiment. The result shows that the best process conditions and the optimum formula are over 80 mesh sieve, and the best baking temperature and time are 200 ℃ for 10 rain. The optimum adding amount of the black grains powder are found as follow： black wheat flour 15%, black rice powder 15%, black soybean meal 20%, black sesame 5%. The black grains biscuit has uniform thickness and crispy with grains special flavor.
出处
《农产品加工》
2015年第5期29-32,共4页
Farm Products Processing
关键词
黑色杂粮
饼干
工艺
配方
course cereals
biscuit
process
formula
