摘要
以青稞全粉、低聚果糖为主要原料,烘焙时间、烘焙温度为关键工艺点,利用单因素和响应面实验,结合模糊综合评分,优化全青稞无蔗糖饼干生产过程中的关键工艺,得出适宜的工艺参数:以100 g青稞粉为基准,辅料配方为黄油55%、低聚果糖35%、鸡蛋17%、奶粉10%、谷朊粉4%、熟土豆泥5%,烘烤温度165℃、烘烤时间25min。
With whole flour of highland barley and fructo-oligosaccharide as the main raw materials,baking time and baking temperature as the key process points,this research uses single factor and response surface experiment,combining them with fuzzy comprehensive evaluation,to optimize the processing of whole highland barley sugar-free biscuits.Through these methods,suitable parameters have been obtained.Using 100 grams of highland barley flour as the base,the excipient formula for this recipe consists of 55%butter,35%fructo-oligofructose,17%egg,10%milk powder,4%gluten,and 5%cooked mashed potatoes.The baking temperature required is 165℃with a baking time of 25 minutes.
作者
姜元华
熊婷婷
刘强
陈可鑫
JIANG Yuanhua;XIONG Tingting;LIU Qiang;CHEN Kexin(Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《四川旅游学院学报》
2024年第1期34-38,共5页
Journal of Sichuan Tourism University
基金
四川旅游学院大学生创新创业项目“全青稞无蔗糖饼干研发及货架期研究”,项目编号:202301006。
关键词
青稞
饼干
低聚果糖
响应面优化
highland barley
biscuit
fructo-oligosaccharide
response surface optimization
