摘要
以全麦面粉、魔芋粉、燕麦粉为主要原料制作代餐饼干,以魔芋燕麦代餐饼干感官得分为评价指标,在单因素试验的基础上,采用响应面法对魔芋燕麦代餐饼干配方进行优化.结果表明:以魔芋燕麦代餐饼干添加量100％全麦面粉为基准,加入魔芋粉24 g、燕麦粉25 g、玉米胚芽油16 g、麦芽糖醇29g、食盐0.5 g、小苏打1g、鸡蛋20g、纯净水25 g,上火190℃、下火170℃,烤制12 min.在此条件下生产的魔芋燕麦代餐饼干不仅色泽均匀,口感良好,还兼具有魔芋和燕麦的风味.
Abstract
Using whole wheat flour,konjac flour,and oat flour as the main ingredients to make meal replacement biscuits,using sensory score as the evaluation indicator,based on single-factor experiments,response surface method was employed to optimize the recipe of konjac oat meal replacement biscuits.The results showed that when 100％whole wheat flour was used as the base,adding 24 g konjac flour,25 g oat flour,16 g corn germ oil,29 g maltitol,0.5 g sodium chloride,1 g sodium bicarbonate,20 g eggs,and 25 g purified water,baking at 190 ℃(top)and 170℃(bottom)for 12 minutes,the konjac oat meal replacement biscuits produced under these conditions not only had a uniform color and good taste,but also combines the flavors of konjac and oat.
基金项目
安徽省高等学校自然科学研究重大项目(2022AH040276)
安徽省教育厅"铸'粮'心、育匠才"培养粮油工业现代工匠实践育人探索项目(2022)(sztsjh-2022-4-26)
NETL
NSTL
维普
万方数据