作　　者： ; ; ; ; ; ; ; ;

机构地区： 广西农业科学院

出　　处： 《食品工业科技》 2015年第3期204-208,213,共6页

摘　　要： 以低筋面粉和青香蕉粉为主要原料,配以黄油、白糖等辅料,加工制作香蕉饼干。以饼干吸水率、色度值、质构特性、感官评定等为考察指标,通过单因素和正交实验优化并确定香蕉饼干的加工工艺及配方。结果表明:最佳配方为低筋面粉100g、青香蕉粉25g、黄油60g、白糖50g、全蛋液10g、食盐0.5g、小苏打0.5g、泡打粉1.5g、全脂奶粉10g、水适量,焙烤温度为面火180℃、底火150℃,焙烤12min,该工艺配方下制得的饼干口感酥脆、香味浓郁、色泽棕黄,饼干吸水率达到89.32%、亮度值L为55.71、红绿色度值a为9.67、黄蓝色度值b为24.00、硬度为1870.89g、内聚性为0.25、弹性为0.35mm、咀嚼性为1.26m J、感官得分为88.50分。 Bananas biscuits were made with the cake flour and green bananas powder as main material, butter, sugar and so on as accessory material.Using water absorption, chroma value,quality and structure characteristic, sensory evaluation as the index, the processing technology and formula of the biscuits were studied by single factor and orthogonal experiment in this article.The results showed that,the best formula was cake flour 100g, green bananas powder 25g, butter 60g, sugar 50g, egg 10g, salt 0.5g, saleratus 0.5g, baking powder 1.5g, whole milk powder 10g and appropriate water, the baking temperature of the surface was 180℃ and the bottom was 150℃,the baking time was 12min.On this process formula,the bananas biscuits were crisp ,rich fiavour and yellow -brown,the water absorption of bananas biscuits was 89.32% ,the luminance value of L was 55.71, red and green value of a was 9.67, yellow and blue value of b was 24.00, hardness was 1870.89g, cohesiveness was 0.25, springiness was 0.35mm.chewiness was 1.26mJ,sensory evaluation score was 88.50.

关 键 词： 青香蕉粉 饼干 加工工艺

领　　域： [轻工技术与工程] [轻工技术与工程]