火麻仁青稞膨化饼干配方及关键工艺优化

以火麻仁、青稞粉为主要原料,利用火麻仁中的不饱和脂肪酸替代饼干加工中油脂的添加,研发出新型休闲食品-火麻仁青稞膨化饼干。结果表明:通过L8(27)正交试验获得以100 g中筋粉为基准的原辅料最佳配比为青稞粉45%、谷朊粉1%、可可粉3%、魔芋精粉10%、蔗糖10%、纯净水50%、火麻仁浆35%;最佳工艺参数为压面厚度2.50 mm、空气膨化温度182℃、空气膨化时间8 min,此条件下成品综合品质最佳。

Formulation and key technological optimization of hemp seed highland barley puffed biscuit

With hemp seed and highland barley powder as the main raw materials, using the unsaturated fatty acid in hemp seed to replace the oil in biscuit processing, a new type of snack food-hemp seed highland barley puffed biscuit was developed. The results showed that through L8(27) orthogonal experiment, the optimal ratio of raw and auxiliary materials with 100 g medium gluten powder as the reference, highland barley powder 45 %, wheat gluten 1 %, cocoa 3 %, konjac flour 10 %, sucrose 10 %, purified water 50 %, hemp pulp 35 %. The optimum processing parameters were as follows: the thickness of wrapper 2.50 mm, the air expansion temperature 182℃, and the air expansion time 8 min, the overall quality of the finished product was the best under these conditions.