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雜糧高纖維餅干的研制

時間:2019-06-11 20:28來源:畢業論文
用雜糧運用于無糖低脂的韌性餅干制品,研究雜糧的添加量,加水量,烘焙方式對餅干制品的風味影響,韌性指標影響以及保存影響等。從而找到適宜的雜糧韌性餅干最佳配方與制作工

摘要:本論文擬用雜糧運用于無糖低脂的韌性餅干制品,研究雜糧的添加量,加水量,烘焙方式對餅干制品的風味影響,韌性指標影響以及保存影響等。從而找到適宜的雜糧韌性餅干最佳配方與制作工藝。由此,本實驗設置三類面團構成餅干制品,以韌性餅干的基本配方(小麥粉100g,食鹽1g,泡打粉1g,脫脂乳粉4g,起酥油8g)為參照,分別由紫薯面團,土豆面團,全豆營養面團中每個單因素變量中選取多個因素水平進行篩選,進行風味測評和理化指標的實驗。獲得紫薯面團的最佳配方為:小麥粉100g,脫脂乳粉4g,紫薯50g,食鹽1g,起酥油12g,泡打粉0.5g,小蘇打0.5g,水60ml。土豆面團的最佳配方為:小麥粉100g,脫脂乳粉4g,土豆25g,食鹽3g,起酥油8g,泡打粉0.5g,小蘇打0.5g,水55ml。豆類面團的最佳配方為:小麥粉100g,脫脂乳粉4g,全豆(黃豆:黑豆:花生:燕麥=10g:10g:10g:10g),黑胡椒粉1g,食鹽2g,起酥油8g,水62ml。烘焙方式選取成型機上初步成型后烘焙與一次性烘焙作為參照,發現成型后再次烘焙在外觀上表現優異,口感也頗為不錯,然而指標并不符合韌性餅干的基本指標。而在一次烘焙上,選取一系列溫度梯度尋找得最高溫度與最低溫度。對比后發現采用最高溫度下烘焙上色后逐步降溫的餅干形狀表現最好,此時由上火185度,下火175度烘焙20min,隨后逐步降溫至150度徹底將水分烘干。36226
畢業論文關鍵詞: 粗雜糧;烘焙;配方;風味測評;理化指標。
Coarse grains used in the production of biscuit
Abstract: This study intends to use coarse grains market larger space used low-fat, sugar-free biscuit products, study the amount of coarse grains, add water, baking methods on the flavor of biscuit products, impact toughness, impact indicators and thus save find suitable cereals biscuit production process. Thus, the present experimental set-up biscuit products constitute three dough to the basic formula of biscuit (wheat flour 100g, salt 1g, baking powder 1g, skim milk powder 4g, shortening 8g) as a reference, respectively, by purple potato dough, potato dough , whole bean nutrition dough every single factor variable levels of a number of factors in selecting screening, evaluation and experimental physical and chemical indicators of flavor. The best formula to get the purple potato dough: wheat flour 100g, skimmed milk powder 4g, purple sweet potato 50g, salt 1g, shortening 12g, baking powder 0.5g, baking soda 0.5g, water 60ml. Best recipe for potato dough: wheat flour 100g, skimmed milk powder 4g, the best recipe for potato dough: wheat flour 100g, skimmed milk powder 4g, potatoes 25g, salt 3g, shortening 8g, baking powder 0.5g, baking soda 0.5 g, water 55ml. The best formula for the whole bean dough: wheat flour 100g, skimmed milk powder 4g, whole beans (soy: beans: Peanuts: Oats = 10g: 10g: 10g: 10g), black pepper 1g, salt 2g, shortening 8g, water 62ml. After baking mode selected preliminary molding machine and disposable roasting baking as a reference, found again after forming baking outstanding performance in appearance, taste is also quite good, but the indicators do not meet the basic indicators of biscuit. In a bakery, the selected range of temperature gradients Looking highest temperature and the minimum maturation temperature. After comparison found that the use biscuit shape after the performance at the highest baking temperature gradually cooling the best color, this time by a lit 185 degrees, 175 degrees under fire baking 20min, then gradually cooled to 150 degrees water thoroughly dried.

源¥自%六:維;論-文'網=www.aftnzs.live


Keywords: coarse grains; baking; recipe; the flavor evaluation; physical and chemical indicators.
目錄
  1  前言    1
1.1  韌性餅干的概述    1
1.1.1    韌性餅干的特點    1
1.1.2  韌性餅干的一般指標    1 雜糧高纖維餅干的研制:http://www.aftnzs.live/shiping/20190611/34571.html
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