小米豆渣低糖纤维饼干工艺条件的优化

以面粉、小米粉、豆渣粉为主料,木糖醇为甜味剂制作小米豆渣低糖纤维饼干。以感官评价为指标,通过单因素试验确定各因素的最适条件,通过正交试验确定饼干的最佳配方为小米粉用量15 g,豆渣粉用量15 g,低筋面粉用量26 g,鸡蛋液用量22 g,木糖醇用量20 g,黄油用量22 g,擀压成5 mm厚的面坯后,于上层温度105℃,下层温度115℃的烤箱中烘烤10 min。此条件下可获得色泽焦黄、香味浓郁、口感松脆、硬度适中的小米豆渣饼干。

Optimization of the Technological Conditions of Low-sugar Fiber Biscuits of Millet Bean Dregs

The paper used flour,millet powder and soybean dregs powder as main materials and xylitol as sweetener to make millet bean dregs low sugar fiber biscuits.Took sensory score as index,the optimum conditions of each factor were determined by single factor test,and the optimum formula of biscuit was determined by orthogonal test.The orthogonal test showed that the optimum formula of millet bean dregs low-sugar fibre biscuit was made of rice flour 15 g,bean dregs powder 15 g,low gluten flour 26 g,egg 22 g,xylitol 20 g and butter 22 g.Then roll the dough into a 5 mm thick cake and bake it for 10 minutes in an oven at 105℃ in the upper layer and 115℃ in the lower layer.Under these conditions,millet bean residue biscuits with brown color,strong aroma,crisp taste and moderate hardness could be obtained.