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选用黄粉虫幼虫制得的蛋白乳与面粉、白砂糖、鸡蛋、植物油等为原料,采用正交试验设计,以感官评价为指标,研究制得的黄粉虫营养饼干营养丰富、风味独特、具有保健功能,尤其适合老年人与儿童食用。试验结果表明:黄粉虫蛋白乳添加量以10%~12%为最佳。 相似文献
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富钙圆石藻粉饼干的研制 总被引:1,自引:0,他引:1
本文介绍了富钙圆石藻粉饼干的研制过程。由不发酵和半发酵两种工艺制作样品,对样品进行2点嗜好试验法感官评价与质地测定相结合方法确定了半发酵工艺为最佳的工艺路线;并分别采用模糊顺序感官评定法确定了砂糖、食盐及香精用量。 相似文献
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以灵武长枣为主要原料,低筋小麦粉、黄油、玉米油、白砂糖、泡打粉等为辅料,制作灵武长枣营养饼干,重点研究灵武长枣果粒的添加量(0、15、30、45、60、75 g)对饼干烘焙品质及相关物理特性的影响。实验结果表明:适量的添加灵武长枣粒,不仅可以改善饼干的感官品质,还可以改善饼干的质构、吸水率、色度。灵武长枣粒在低添加量时对饼干的感官品质具有改善作用,但当添加量超过45 g后,饼干的感官品质有所降低,灵武长枣粒的添加对饼干的硬度和咀嚼度有促进作用,弹性有下降的趋势,粘聚性和吸水率先升高后降低,对饼干的色度值影响较小。综合分析灵武长枣粒的添加量,以30~45g为宜。添加适量灵武长枣所制的饼干比一般饼干更酸甜可口,香气浓郁,口感酥脆,亮度适宜,色泽均匀,呈现棕黄色,相关物理特性均有所改善。 相似文献
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The effect of level and type of fat as well as emulsifiers on the rheological characteristics of biscuit dough and quality of biscuits has been studied. Increasing the level of fat from 150 to 250 g kg−1 softened the dough, as indicated by a reduction in extrusion time from 108 to 18 s and an increase in compliance from 31.9 to 49.9%, while it reduced the development of gluten, as shown by a reduction in elastic recovery from 0.485 to 0.365 mm. Among the different types of fats used, hydrogenated fat produced the stiffest dough. Addition of any of the emulsifiers glycerol monostearate, lecithin or sodium stearoyl lactylate lowered the elastic recovery value, indicating their contribution to the shortening effect on gluten, and also resulted in a reduction in consistency and hardness and made the dough more cohesive. The maximum change was observed with sodium stearoyl lactylate. The density, breaking strength and compression strength of biscuits decreased, indicating an improvement in crispness, with increasing fat level. The thickness of biscuits was significantly higher when hydrogenated fat or oil was used in the formulation. Biscuits made with bakery shortening had better surface characteristics and higher crispness. Glycerol monostearate and lecithin brought about a greater improvement in the quality of biscuits when compared with sodium stearoyl lactylate. Studies indicated that emulsifiers in general had a greater beneficial effect, particularly in the case of biscuits made from medium hard wheat flour. © 1999 Society of Chemical Industry 相似文献
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将不同比例的豌豆纤维粉添加到面粉中,探索了豌豆纤维对酥性饼干面团质构、饼干质构及饼干感官品质的影响。结果表明:在豌豆纤维粉添加量低于25%时,随着添加比例的增加,面团的硬度逐渐增加,而粘着性和延伸度则逐渐降低,但拉伸阻力和拉伸比例表现出先增加后降低的趋势;酥性饼干中硬度、酥脆性、咀嚼性和粘着性的绝对值随纤维添加比例的增加均呈降低趋势。与对照(豌豆纤维添加量0%)相比,豌豆纤维粉添加量为15%时,饼干的硬度、酥脆性、粘着性、咀嚼性分别为1794.84g、740.719g、-93.48g·sec和1505.26g,且饼干的感官评价得分最高,为72.5分。 相似文献
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