沙棘酥性饼干的研制

摘要

选择沙棘籽粕粉、沙棘果皮粉、鸡蛋蛋白粉为主要材料,配合其他辅料研究开发富含蛋白质和膳食纤维的沙棘酥性饼干.采用单因素试验与正交试验相结合的方法,探讨了饼干生产中沙棘籽粕粉、沙棘果皮粉和鸡蛋蛋白粉添加量对饼干面团性能和成品感观品质的影响,得出了沙棘酥性饼干的最佳工艺配方:以小麦粉质量为100％计,沙棘籽粕粉6％、沙棘果皮粉9％、鸡蛋蛋白粉14％、黄油37％、白砂糖33％、水22％、小苏打1.4％、碳酸氢铵1.2％、奶粉10％、聚葡萄糖2％、饼干专用酶0.4％、大豆磷脂0.6％、食盐0.8％.由最佳配方制得饼干产品中蛋白质质量分数达到13.12％,膳食纤维质量分数达3.3％.%Using sea buckthorn seed meal,sea buckthorn fruit peel powder,egg protein powder as the main material,with other accessories we developed a kind of crisp biscuit of seabuckthorn rich in protein and dietary fiber.Through single factor experiment and orthogonal test,we discussed the effect of the amount of seabuckthorn seed meal,seabuckthorn fruit peel powder and egg protein powder on the dough characteristics and sensory quality of the product in the production of biscuits.The optimum formula of seabuckthorn biscuit was obtained:for the quality of wheat flour as 100％,seabuckthorn seed meal powder 6％,seabuckthorn fruit peel powder 9％,egg protein powder 14％,butter 37％,sugar 33％,water 22％,sodium bicarbonate 1.4％,NH4HCO3 1.2％,milk powder 10％,glucose 2％,biscuit specific enzyme 0.4％,soybean phospholipid 0.6％ and salt 0.8％.The protein content in the prepared biscuit reached 13.12％,and dietary fiber 3.3％.