泡菜余料纤维韧性饼干的研制.pdf

食品与定科拉
Food and Fermentation Technology
第48卷(第6期)Vol.48,No6
泡莱余料纤维韧性饼干的研制
李洁芝,陈功,张其圣,余文华,李恒,游敬刚,吴奇谦
(四川省食品发酵工业研究设计院,四川泡菜研究所,成都温江611130)
摘要:在基本配方的基础上,添加泡菜余料纤维粉制备初性饼干。进行了单因素实验,考察了粉碎粒度、泡莱余料
纤维粉添加量、泡莱余籵纤维粉含盐量、油糖用量、复合疏松剂用量等因素对面团性能和成品感官质量的影响;迸行
了正交实验,确定了泡菜余料纤维饼干的最佳配方。结果表明,泡菜余料纤维饼干的最佳配方为:泡莱余籵纤维粉含
盐量为6%、粉碎粒度为100目时,面粉83g,泡莱余籵纤维17g,复合疏松剂2.2g,植物精炼油11.5g,白砂糖28.5g,鸡
蛋1个(50g),奶油香精0.Ig,千酵母1g
关键词:泡莱余籵纤维;韧性饼干;最佳配方
中图分类号:TS213.22;TS255.54
文就标识码:A
文章编号:1674-506X(2012)06-0064-0006
Study on Preparation of Toughness Biscuits Using Pickle
Wastes Fiber Powder
LI Jie-zhi, CHEN Gong, ZHANG Qi-sheng, YU Wen-hua, LI Heng, WU Qi-qian
(Sichuan Academy of Food Fermentation Industries, Sichuan Pickle Institute, Wenjiang Chengdu 611130, China)
Abstract: The pickle wastes fiber powder was added to prepare toughness biscuits on the basis of basic recipe
The effects of grinding degree, additive amount of pickle wastes fiber powder, salt content of pickle wastes fiber
powder, dosage of oil-sugar and dosage of leavening agent value on the dough properties and sensory quality were
stud ed respectively by the way of sine fa or exe. The o ho onal experment was designed to determine the
optimum formula for the pickle more than material fiber biscuits, The results showed that the optimum conditions for
pickle wastes fiber biscuits were as follows: salt content of pickle wastes fiber powder 6%, grinding degree 100
list, flour 83g, pickle fiber power 17g, Composite porous agent 2.2g, oill]. 5g, sugar 285g, an egg(50g), cream flavor
0. 1g and dry yeast 1g
Key words: pickle wastes fiber powder; toughness biscuit; optimum formula
doi:10.3969/ ). Issn.1674-506X.2012.06-016
前言
维对促进良好的消化和排泄固体废物有着举足轻重
随着生活水平的不断提高,人们的膳食结构和的作用?适量地补充纤维素,可使肠道中的食物增
饮食习惯发生了巨大的变化。高热量、高蛋白、高脂大变软,促进肠道蠕动,从而加快排便速度,防止便
肪和精细食品的摄人量大大增加,而膳食纤维的摄秘并降低肠癌的风险。另外,纤维素还具有调节血
入量相对减少,导致“富贵病”(糖尿病、心血管病
糖、预防糖尿病、防治高血压、减少心脑血管疾病发
肥胖、肠癌、便秘等)越来越普遍。经研究,植物纤生的作用?
收稿日期:2012-11-02
基金项目:国家科技支撑计课题“传统蔬菜工业化生产技术集成与新产品开发”(2012BAD31B04);四川省科技支撑计划项目
“优质中國泡菜现代产业链关键技术研究集成与产业化示范一一泡菜副产物高效利用研究”子课题(2012NZ0002)
作者简介:李洁芝(1975-),女,工程师。从事农产品蔬菜加工研究与开发。
*通讯作者:陈功(1964-),高级工程师。长期从事农产品、食品加工研究与开发。