酱油渣不溶性膳食纤维饼干配方的优化及品质分析

Optimization and quality analysis of soy sauce residue insoluble dietary fiber biscuit

摘要:

以低筋面粉、酱油渣不溶性膳食纤维、麦芽糖醇、黄油等为主要原料，通过单因素试验和响应面试验优化酱油渣不溶性膳食纤维饼干配方。当低筋面粉添加量为96 wt.%、酱油渣不溶性膳食纤维添加量为4 wt.%、水添加量为35.89 wt.%、麦芽糖醇添加量为35 wt.%、黄油添加量为11.39 wt.%、蛋液添加量为15 wt.%、奶粉添加量为15 wt.%、小苏打添加量为1 wt.%、食盐添加量为0.25 wt.%时，酱油渣不溶性膳食纤维的感官评价得分可达81.7，相比优化前提升了17.55%。品质分析结果表明，与对照组相比，酱油渣不溶性膳食纤维饼干的L*、a*、b*及硬度更低，更加酥脆，但电子鼻及电子舌检测结果无明显差异。此外，酱油渣不溶性膳食纤维饼干具有更低的预测升糖指数。因此酱油渣不溶性膳食纤维饼干具有更好的品质特性，符合大众对健康的追求，有较好的市场前景。

Abstract:

Using low-gluten flour, soy sauce residue insoluble dietary fiber, maltitol, and butter as the main raw materials, the formula of soy sauce residue insoluble dietary fiber biscuits was optimized through single-factor and response surface methodology. When the addition amount of low-gluten flour was 96 wt.%, the addition amount of soy sauce residue insoluble dietary fiber was 4 wt.%, the addition amount of water was 35.89 wt.%, the addition amount of maltitol was 35 wt.%, the addition amount of butter was 11.39 wt.%, the addition amount of egg liquid was 15 wt.%, the addition amount of milk powder was 15 wt.%, the addition amount of baking soda was 1 wt.% and the addition amount of salt was 0.25 wt.%, the sensory evaluation score of soy sauce residue insoluble dietary fiber biscuits could reach 81.7, which was 17.55% higher than that before optimization. Quality analysis results showed that compared to the control group, the soy sauce residue insoluble dietary fiber biscuits exhibited lower L*, a*, and b* values along with reduced hardness, while demonstrating improved crispness. However, there was no significant difference in the test results of electronic nose and electronic tongue. In addition, soy sauce residue insoluble dietary fiber biscuits had a lower predicted glycemic index. Therefore, soy sauce residue insoluble dietary fiber biscuits have better quality characteristics, meet the public's pursuit of health, and have a promising market prospect.