With low gluten flour,baking soda,pine nut oil,L-carnitine and salt as the main raw materials,the process-ing process of black fungus reduced fat biscuit was determined by adding a certain proportion of black fungus pow-der,oatmeal and xylitol.Using sensory evaluation as reference index,the optimal process formula of black fungus fat reduction biscuit was explored through single factor test and response surface optimization.The experimental results showed that the optimal formula was 100 g low-gluten powder,50 g black fungus powder,20 goat,18 g xylitol,1 g baking soda,5 g pine nut oil,1.5 g L-carnitine,0.5 g salt,baking temperature 210℃,baking time 10 min.Under this condition,the black fungus fat reduction biscuit has better chewability,full shape and clear pattern,which was suit-able for fat reduction people.
关键词
黑木耳/减脂饼干/单因素/响应面优化/加工工艺
Key words
Black fungus/Fat reduction biscuit/Single factor/Response surface optimization/Processing technology
维普
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