利用豆渣生产无糖豆渣饼干的工艺研究

目的]研究生产豆渣饼干的最适配比.方法]通过正交试验和感官分析将不同比例的豆渣添加至传统糕点中,确定生产原味、无糖豆渣饼干的最适豆渣添加量及最佳工艺条件.结果]适量添加豆渣可提高面粉中的湿面筋含量;无糖豆渣饼干的最佳条件为焙烤温度160℃、焙烤时间10 min、豆渣添加量30％、油糖最佳质量比1.0∶1.5、油糖总量与豆渣面粉总量最佳比1.0∶2.0、疏松剂中的小苏打与碳酸氢铵配比为2∶1.结论]该研究提高了传统饼干的营养价值,为豆渣食品的开发利用提供新途径.

Study on the Processing Technology of the Sugar-free Okara Biscuit Production using Bean Dregs

Objective] The research aimed to study the optimum proportion of various ingredients on bean dregs biscuit.Method] Different proportions of bean dregs were added in traditional cakes by orthogonal experiment and sensory evaluation in order to determine the optimum additives of bean dregs and conditions for producing sugar-free okara biscuit.Result] Add right amount of bean dregs can increase the amount of wet gluten content in flour.The optimum process conditions for sugar-free okara biscuit were 160 ℃,10 min,30％ okara additives,percentage of oil and sugar was 1.0∶ 1.5,the best ratio of total sugar and oil residue amount of flour was 1.0∶ 2.0,the ratio of sodium bicarbonate and ammonium hydrogen carbonate in osteoporosis agent was 2∶ 1.Conclusion] The study improves the nutritional value of traditional cookies and provides the new methods for the utilization of soybean food.