摘要
为开发一款新型菠萝皮粉功能性烘焙产品,以菠萝皮粉、低筋面粉为主要原料,以感官评价为指标,通过单因素试验确定最佳菠萝皮粉添加量、糖粉添加量、黄油添加量,并在此基础上利用响应面试验进行配方优化,对产品进行品质分析。结果表明:菠萝皮粉曲奇饼干的最佳配方为以100 g低筋面粉为基准,菠萝皮粉添加量20%、糖粉添加量40%、黄油添加量53.5%。在此条件下,制得的菠萝皮粉曲奇饼干总膳食纤维含量为5.23 g/100 g,不仅香气浓郁,干酥松脆,还起到为人体补充膳食纤维的作用。
In order to develop a new functional baking product of pineapple peel powder,taking pineapple peel powder and low gluten flour as the main raw materials and sensory evaluation as the index,the optimal addition amount of pineapple peel powder,sugar powder and butter were determined through single factor test.On this basis,the response surface methodology was used to optimize the formula.The work also analyzed the quality of the product.The results showed that the best formula of pineapple peel powder cookies was 100 g low gluten flour,pineapple peel powder 20%,sugar powder 40%and butter 53.5%.Under these conditions,the total dietary fiber of pineapple peel powder cookies was measured at 5.23 g/100 g.The pineapple peel cookies were not only rich in aroma and crisp,but also play a role in replenishing dietary fiber for the human body.
作者
周玉晴
胡洋澜
李伟
粟立丹
ZHOU Yu-qing;HU Yang-lan;LI Wei;SU Li-dan(College of Food Science,Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《粮食与油脂》
北大核心
2021年第10期87-91,共5页
Cereals & Oils
基金
四川省教育厅自然科学一般项目(18ZB0436)
四川省大学生创新创业训练计划项目(201811552100)。
关键词
菠萝皮粉
曲奇饼干
响应面法
配方优化
pineapple peel powder
cookie
response surface methodology
formula optimization
