灵武长枣饼干的制备及品质测定

为研发一种富纤饼干,以低筋面粉为主要原料,灵武长枣渣粉、黄油、玉米油等为辅料,制作灵武长枣饼干。通过单因素实验和正交试验确定了制作灵武长枣饼干的最佳配方和工艺。结果表明:低筋面粉100%,黄油37.5%,玉米油25%,白砂糖37.5%,灵武长枣渣粉20%,灵武长枣粒25%,泡打粉1%,-18℃冷冻1.5 h后,在150℃上下火条件下,烘烤20 min,此时饼干的感官评分达95分。该饼干的脂肪含量和膳食纤维含量分别为18.90%和9.21%。灵武长枣渣粉的添加使饼干风味物质更加丰富,提高了饼干的感官品质。

Preparation and Quality Determination of Lingwu Long Jujube Biscuits

To develop a rich-fibre biscuit,low gluten flour was used as the main raw material,and Lingwu long jujube dregs powder,butter and corn oil were used as the auxiliary materials. The most appropriate formulation and technological parameters were obtained through the single factor experiments and orthogonal experiments. The results showed that the best formulation and technological parameters were as follows:Low gluten flour 100%,butter 37.5%,corn oil 25%,white sugar 37.5%,Lingwu long jujube dregs powder 20%,Lingwu long jujube grain 25%,baking powder 1%. It was frozen for 1.5 h under -18℃,and baked for 20 min under 150℃. Under above conditions,the sensory score of biscuit could reach 95.The contents of fat and dietary fiber in Lingwu long jujube biscuit were 18.90% and 9.21%,respectively. The addition of Lingwu long jujube dregs powder made the flavor substances and fibre in biscuits more abundant,which further improved its sensory quality.