马铃薯莜麦面饼干的工艺研究

Processing Technology of a Biscuit with Potato and Naked Oat Flour

摘要:

对以马铃薯，莜麦面和小麦面为主要原料加工制作新型复合饼干进行了研究。确定了产品的最佳工艺配方为：马铃薯泥占20%，莜麦面占28%，小麦面占12%，植物油占8%，白砂糖占16.7%，蛋黄占8%，小苏打占0.5%，食盐0.6%，全脂奶粉占1.2%，水占5% g。远红外烘烤参数为：上火180 ℃，下火150 ℃，15 min。产品感官性状良好，兼具马铃薯和莜麦的营养保健功能。

Abstract:

The processing technology of a crisp biscuit using potato, naked oat flour and wheat flour was studied. By the single factor and orthogonal experiments, the optimal formula of the product were found as follows: mashed potato content of 20%, naked oat flour content of 28%, wheat flour content of 12%, oil content of 8%, sugar content of 16.7%, egg yolk content of 8%, NaHCO3 content of 0.5%, salt f content of 0.6%, whole milk powder content of 1.2%, and water content of 5%. The toasting parameters by far infrared ray were: the upper fire temperature 180 ℃, the bottom fire temperature 150 ℃, and the toasting time for 15 min. The achieved biscuit had good sensory quality and possessed the nutritional-healthy function of both the potato and the naked oat.