摘要
以蒲公英、小米和大豆等为原料,开发功能型蒲公英杂粮饼干。通过单因素实验和正交实验,研究了蒲公英粉、小米粉、木糖醇、大豆粉、蒲公英提取液、α-淀粉酶、木聚糖酶和蛋白酶对蒲公英杂粮饼干品质的影响,确定了蒲公英杂粮饼干混合、辊轧、烘烤等工艺过程。结果表明杂粮饼干的最佳生产工艺参数为面火烘烤温度200℃,底火烘烤温度180℃,烘烤时间6 min。最佳配方为蒲公英粉2.5 g、小米粉30 g、小麦粉50 g、植物油10 g、木糖醇20 g、酵母1.6 g、食盐0.5 g、大豆粉0.8 g、小苏打1.6 g、蒲公英提取液3.0 g、α-淀粉酶和木聚糖酶的混合酶0.02 g、蛋白酶0.03 g和脱脂奶粉1.5 g。所制得的饼干风味独特,品质优良。
Coarse cereal biscuit with taraxacum was developed with taraxacum, millet and soybean as raw materials. The influences of taraxacum powder, millet flour, xylitol, soybean flour, taraxacum extract, alpha amylase, xylanase and protease on the quality of the biscuit were studied by single factor tests and orthogonal test. The processes of mixing, rolling and baking of the biscuits were determined. The results showed that the optimal parameters of the biscuits were ： the surface baking temperature 200 ℃ , the bot-tom baking temperature 180 ℃ , baking time 6min. The optimal formula was the amount of taraxacum powder, millet flour, wheat flour, vegetable oil, xylitol, yeast, salt, soybean flour, saleratus, dandelion extract, a mixture of alpha amylase and xylanase, protease and skim milk powder were 2. 5 g, 30 g, 50 g, 10 g, 20 g, 1.6 g, 0.5 g, 0.8 g, 1.6 g, 3.0 g, 0.02 g, 0.03 g, 1.5 g, respectively.
出处
《粮油食品科技》
2017年第4期20-25,共6页
Science and Technology of Cereals,Oils and Foods
关键词
蒲公英
杂粮饼干
加工工艺
酶制剂
提取液
taraxacum
coarse cereal biscuit
processing technology
enzyme preparation
extract
作者简介
刘华,1982年出生,女,讲师,硕士研究生.
通讯作者：余以刚,1968年出生,男,教授,博士.
