目 录
中文摘要……………………………………………………………………………………………………1
英文摘要……………………………………………………………………………………………………2
1 引 言………………………………………………………………………………………………3
1.1 膳食纤维…………………………………………………………………………………3
1.1.1膳食纤维的定义…………………………………………………………………………3
1.1.2膳食纤维的理化性质……………………………………………………………………3
1.1.3膳食纤维的生理功能……………………………………………………………………4
1.1.4膳食纤维在烘焙食品中的应用…………………………………………………………5
1.2 国内外研究的现状和发展趋势…………………………………………………………5
1.2.1国内外研究的现状………………………………………………………………………5
1.2.2国内外研究的发展前景…………………………………………………………………6
1.3 课题研究的主要内容……………………………………………………………………6
1.4 国内外研究的目的及意义………………………………………………………………6
2 材料与方法…………………………………………………………………………………8
2.1 材料与设备………………………………………………………………………………8
2.1.1 实验材料………………………………………………………………………………8
2.1.2 实验仪器………………………………………………………………………………8
2.2 试验方法…………………………………………………………………………………8
2.2.1饼干的基本配方…………………………………………………………………………8
2.2.2饼干的制作工艺………………………………………………………………………9
2.2.3操作要点………………………………………………………………………………9
2.2.4感官评定方法…………………………………………………………………………9
2.2.5饼干配方的研究……………………………………………………………………10
2.2.6饼干烘烤工艺的研究………………………………………………………………11
3 结果与分析………………………………………………………………………………14
3.1 饼干配方的研究………………………………………………………………………14
3.1.1单因素试验……………………………………………………………………………14
3.1.2正交优化试验…………………………………………………………………………16
3.1.3验证试验………………………………………………………………………………17
3.2 饼干烘烤工艺的研究…………………………………………………………………18
3.2.1单因素试验……………………………………………………………………………18
3.2.2正交优化试验…………………………………………………………………………20
3.2.3验证试验……………………………………………………………………………21
4 结论………………………………………………………………………………………22
谢 辞……………………………………………………………………………………23
参考文献……………………………………………………………………………………24
摘 要：本文在传统饼干的制作基础中，添加适量的豆渣粉，制作大豆膳食纤维饼干。通过研究豆渣粉、起酥油和白砂糖的添加量以及饼干烘烤时面火、底火与烘烤时间对饼干品质的影响。通过单因素试验确定各因素的水平值，随后在其基础上，利用正交试验对豆渣粉、起酥油和白砂糖的添加量以及饼干烘烤时面火温度、底火温度和烘烤时间进行优化。试验结果表明：豆渣粉、起酥油、白砂糖最适添加量分别为30g、40g、30g，面火温度180℃，底火温度160℃，烘烤时间30min。根据此配方和加工参数制作出的大豆膳食纤维饼干感官评价较高，符合大众的需求。
关键词：大豆；膳食纤维；饼干
Development of Soybean Dietary Fiber Biscuit
Abstract:The optimum addition of value added in a traditional biscuit production base, add the appropriate amount of bean dregs powder, soybean dietary fiber biscuit. Through the study of bean dregs powder, butter and sugar and baking surface fire, primer and baking time on biscuit quality. Through the single factor experiment to determine the factors of the level, and then in the basis, using the orthogonal test of bean dregs powder, butter and sugar and baking surface fire temperature and primer temperature and baking time were optimized. The experimental results show that: soybean flour, butter, sugar addition respectively 30g, 40g, 30g, fire temperature of 180 DEG C, bottom Fire temperature of 160 degrees Celsius, baking time 30min. based on this formula and processing parameters of the production of soybean dietary fiber biscuits sensory evaluation is higher, in line with the needs of the public.
Keywords: soybean; dietary fiber; biscuit
