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食品研究与开发:2024,45(7):142-149
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酶改性甘薯渣膳食纤维对酥性饼干品质的影响
(山西师范大学 食品科学学院,山西 太原 030031)
Effect of Enzyme-Modified Dietary Fiber from Sweet Potato Residue on the Quality of Cookies
(College of Food Science,Shanxi Normal University,Taiyuan 030031,Shanxi,China)
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投稿时间:2022-10-18    
中文摘要: 该文对甘薯渣中膳食纤维进行提取及酶改性,将改性后的膳食纤维用于制作酥性饼干,通过单因素试验和正交分析得到饼干的最优工艺参数。结果表明,酥性饼干最优制作参数为主料94%低筋面粉、6%酶改性甘薯渣膳食纤维粉,辅料(以主料质量百分比计)0.65%小苏打、1.2%泡打粉、20%鸡蛋液、45%黄油及45%白砂糖。相同条件下,对未添加膳食纤维、添加改性膳食纤维及添加未改性膳食纤维3 种酥性饼干进行品质特性分析,结果表明,添加改性膳食纤维会使酥性饼干内部结构更疏松,同时改性膳食纤维对酥性饼干直径和厚度、色度、出品率及质构均有一定影响。
Abstract:The dietary fiber from sweet potato residue was extracted and modified with enzymes and then used to make cookies.The production parameters of the cookies were optimized by single factor tests and orthogonal analysis.The results showed that the optimal formula of cookies was 94% low-gluten flour,6% enzyme-modified dietary fiber from sweet potato residue,0.65% baking soda,1.2% baking powder,20% egg liquid,45% butter,and 45% white granulated sugar.Under the same production conditions,the quality characteristics of three kinds of cookies produced without dietary fiber,with modified dietary fiber,and with unmodified dietary fiber were analyzed and compared.The cookies produced with modified dietary fiber showed more loose internal structure.Moreover,modified dietary fiber affected the diameter,thickness,color difference value,yield,and texture of the cookies.
文章编号:202407020     中图分类号:    文献标志码:
基金项目:山西省回国留学人员科研资助项目(2016-074);山西省留学人员科技活动择优资助项目(2016-10)
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