麦麸曲奇饼干的研制工艺

[目的]研究麦麸曲奇的配方和焙烤工艺的关键技术参数及其产品的品质特性。[方法]以新鲜麦麸为主要原料,采用微波灭酶技术对麦麸进行稳定化处理,超微粉碎得到麦麸细粉,并将其添加到曲奇饼干中。分别确定了麦麸稳定化处理的参数、麦麸曲奇饼干的配方和烘焙工艺。[结果]试验得出,麦麸微波灭酶工艺参数为微波时间120 s、微波功率为750 W和添加物料每次80 g。麦麸曲奇的最佳配方为小麦粉与麦麸粉之比87∶13,以小麦粉、麦麸粉总量为基准,再添加黄油27%,预糊化淀粉1.3%,白砂糖18%,奶粉10%,碳酸氢铵0.4%,食盐0.6%,卵磷脂1%,水和香精适量。麦麸曲奇较好的烘烤工艺参数：第1阶段远红外烘烤温度65℃,烘烤时间30 min：第2阶段烘烤温度100℃,烘烤时间2 min。[结论]研究可为麦麸曲奇的工业化生产和技术推广应用提供参考依据。

Preparation of the Wheat Bran Cookies

[Objective] To study formula of wheat bran cookies and key technique parameters of baking,as well as the quality characteristics of the products. [Method]Taking fresh wheat bran as main raw material,using microwave enzyme stabilization processing technology,stabilization treatment was conducted on wheat bran,wheat bran powder was obtained through superfine grinding,then added into cookies. Wheat bran stabilization processing parameters,formula and baking technique of wheat bran cookies were determined. [Result] The results showed that the technique parameters of wheat bran microwave enzyme destruction are time 120 s,power 750 W,added material 80 g at each time. The optimum formula of wheat bran cookies are： ratio of wheat flour and wheat bran powder 87∶ 13,added butter 27%,pregelatinized starch 1. 3%,white sugar 18%,milk powder 10%,ammonium bicarbonate 0. 4%,salt 0. 6%,lecithin 1% and the amount of water and essence. The better baking technique parameters are： the first stage far infrared baking temperature 65 ℃,baking for 30 min; the second stage baking temperature 100 ℃ for 2 min. [Conclusion]The study can provide reference basis for industrial production and technology extension of wheat bran cookies.