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脱脂大豆粉酥性饼干工艺优化及品质研究

泰然健康网
2024-12-17 03:51

摘要: 为提高脱脂大豆粉在酥性饼干中的添加量以及探究脱脂大豆粉酥性饼干的营养价值,采用木瓜蛋白酶和磷脂对脱脂大豆粉酥性饼干进行改良,通过单因素试验确定脱脂大豆粉、磷脂和木瓜蛋白酶的添加量,结合正交试验确定脱脂大豆粉酥性饼干的最佳配方,并对产品进行营养评价。结果表明:脱脂大豆粉酥性饼干的最佳配方(以小麦粉质量为基准)为脱脂大豆粉20%、磷脂0.6%、木瓜蛋白酶0.035%、白砂糖22%、猪油22%、鸡蛋10%、小苏打0.6%、碳酸氢铵0.3%;改良后的脱脂大豆粉酥性饼干口感酥脆、营养价值高,其中蛋白质含量为15.23%、膳食纤维含量为19.88%、氨基酸配比合理;与对照及市售饼干相比,添加脱脂大豆粉提高了酥性饼干的营养价值。此工艺条件下的脱脂大豆粉酥性饼干可以作为一种营养强化饼干食用。

Abstract: Defatted soybean meal has high protein content and reasonable amino acid ratio, which has rich nutritional value. Adding it to short biscuit can improve the nutritional value of biscuits. However, the addition of defatted soybean meal to short biscuit might cause a decline in sensory quality. Papain can hydrolyze the polypeptide chain of gluten and break it down into shorter peptides, which weakens the elasticity, toughness and strength of dough, and can be used as an improver for biscuits. Phospholipid is an emulsifier that can reduce the formation of gluten and make biscuits crispy. In this experiment, the defatted soybean meal short biscuit was improved by papain and phospholipid, the best formula of defatted soybean meal short biscuit was obtained by orthogonal experiment, and the nutrition of the product was evaluated. The results showed that through quality improvement, the addition of defatted soybean meal in short biscuit could be increased to 20%. The best formula of defatted soybean meal short biscuit was as follows: defatted soybean meal was 20%, phospholipid was 0.6%, papain was 0.035%, white granulated sugar was 22%, lard was 22%, egg was 10%, baking soda was 0.6%, ammonium bicarbonate was 0.3%. The improved defatted soybean meal short biscuit had a delicate and crisp taste and a pleasant flavor. Under this technological condition, the addition of defatted soybean meal in short biscuit was significantly improved. Meanwhile, experiments have proved that defatted soybean meal short biscuit has rich nutritional value. Compared with blank short and commercially available biscuits, the protein content of defatted soybean meal short biscuit was 15.23%, the dietary fiber was 19.88%, and the ratio of amino acid was reasonable, which proved that the nutritional value of short biscuit was improved. In summary, the defatted soybean meal short biscuit under this process condition can be eaten as a nutritionally fortified biscuit.

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