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豆渣高纤维脆饼的研制

时间:2019-08-03 09:58来源:毕业论文
摘要:分别采用面糊法、面团法制作豆渣高纤维脆饼,研究各原辅料配比对脆饼品质的影响,确定最佳配方及最优操作工艺参数。面糊法豆渣脆饼的最佳配方为(焙烤比%):低筋面粉

摘要:分别采用面糊法、面团法制作豆渣高纤维脆饼,研究各原辅料配比对脆饼品质的影响,确定最佳配方及最优操作工艺参数。面糊法豆渣脆饼的最佳配方为(焙烤比%):低筋面粉78、豆渣粉22、植物油30、糖粉20、水120、盐0.8、鸡蛋30。测得按此配方制作的脆饼的水分含量3.18%,松密度为0.295g/mL,硬度975.08g,在室温下的吸湿曲线为y =﹣0.0114x2﹢0.3834 x﹢0.0154。面团法豆渣脆饼的最佳配方为(焙烤比%):低筋面粉80、豆渣粉20、植物油10、糖粉30、水18、盐0.8、鸡蛋15、黄油9、小苏打0.6。烘烤温度为上火200℃、下火190℃,烘烤时间为7min。测得按此配方制作的脆饼的水分含量2.22%,松密度为0.475g/mL,硬度763.86g,在室温下的吸湿曲线为y =﹣0.0086x2﹢0.3341 x﹣0.0414。面糊法、面团法制作的豆渣脆饼中粗纤维含量分别为7.64%、7.26%,达到了市售高纤粗粮饼干、麦麸高纤维饼干的纤维素含量6.0%~7.0%。37788
毕业论文关键词:豆渣;高纤维;脆饼
Research and Development of High-Fiber Okara Crackers
Abstract: High fiber okara crackers were produced by two ways,batter and dough method. The optimum formula and operating parameters were determined respectively. First, okara crackers were manufactured by batter method, the optimal formulation was determined as (bakery ratio%): low-gluten flour 78, okara 22, vegetable oil 30, sugar 20, water120, salt 0.8, egg 30. And some quality parameters were also measured as following: moisture content 3.18%, fiber content 7.64%, bulk density 0.295g/mL, hardness 975.08g. Moisture absorption curve were determined at room temperature as y=-0.0114x2+0.3834x+0.0154. Then, okara crackers were manufactured by dough method, the optimal formulation was determined as (bakery ratio%): low-gluten flour 80, okara 20, vegetable oil 10, sugar 30, water18, salt 0.8, egg 15, butter 9, sodium bicarbonate 0.6. The appropriate baking temperature is upper 200℃, under 190℃, baking time 7min. And some quality parameters were also measured as following: moisture content 2.22%, fiber content 7.26%, bulk density 0.475g/mL, hardness 763.86g. Moisture absorption curve were determined at room temperature as y=-0.0086x2+0.3341x-0.0414. 源-自*六'维:论.文]网[www.lwfree.cn
Key words:soybean residues;high fiber;cracker
目  录
1 绪论    1
1.1 饼干    1
1.2 脆饼    1
1.2.1 脆饼产品市场调查    1
1.2.2 脆饼新产品研究    2
1.3 豆渣    4
1.3.1 豆渣的营养成分    4
1.3.2 豆渣在食品中的开发利用    4
1.4 本课题的立题背景、研究内容及意义    5
2 材料与方法    6
2.1 实验材料    6
2.2 实验仪器与设备    6
2.3 实验方法    6
2.3.1 脆饼制作    6
2.3.2 面糊法制作脆饼的品质影响研究    7
2.3.3 面团法制作脆饼的品质影响研究    8
2.3.4 面糊流度测定    8
2.3.5 脆饼的感官评定    9
2.3.6 脆饼水分含量的测定    10
2.3.7 脆饼吸潮性的测定    10
2.3.8 豆渣脆饼的松密度    10
2.3.9 脆饼硬度的测定    11
3 结果与讨论    12
3.1 面糊法制作豆渣脆饼    12
3.1.1 豆渣粉添加量对脆饼的品质影响    12
3.1.2 油糖添加量对脆饼的品质影响    13
3.1.3 水添加量对脆饼的品质影响    15
3.1.4 鸡蛋添加量对脆饼的品质影响    17
3.1.5 面糊法制作豆渣脆饼的最佳配方    18 豆渣高纤维脆饼的研制:http://www.lwfree.cn/shiping/20190803/36648.html
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