低糖低脂青稞代餐饼干制备工艺研究

doi:10.19640/j.cnki.jtau.2025.01.011

天津农学院学报 ›› 2025, Vol. 32 ›› Issue (1): 56-61.doi: 10.19640/j.cnki.jtau.2025.01.011

低糖低脂青稞代餐饼干制备工艺研究

陈雅芝^a, 陈晓旭^a, 杨户平^a, 杜俊杰^a, 梁慧霞^a, 张民^{a,b,通信作者}

天津农学院 a.食品科学与生物工程学院,b.农产品加工中俄联合研究中心,天津 300392

收稿日期:2024-04-29 发布日期:2025-03-04
通讯作者: 张民（1972—）,男,教授,博士,研究方向：食品化学与营养,Email:zhangmin@tjau.edu.cn。
作者简介:陈雅芝（1998—）,女,硕士在读,研究方向：食品化学与营养,E-mail:thebettercyz@163.com。
基金资助:
东西部协作项目（DK0500）

Study on the preparation technology of low sugar and low fat highland barley substitute biscuit

Chen Yazhi^a, Chen Xiaoxu^a, Yang Huping^a, Du Junjie^a, Liang Huixia^a, Zhang Min^{a,b,Corresponding Author}

Tianjin Agricultural University, a. School of Food Science and Bioengineering, b. Sino-Russian Joint Research Center for Agricultural Products Processing, Tianjin 300392, China

Received:2024-04-29 Published:2025-03-04

摘要/Abstract

摘要： 为改善青稞饼干干硬口感,通过单因素及正交试验对低糖低脂青稞代餐饼干配方及工艺进行设计优化,并测定了饼干的组成成分和碱度。结果表明,低糖低脂青稞代餐饼干的最优配方工艺为：m_青稞粉∶m_低筋面粉=4∶1、蛋黄粉10%、脱脂奶粉2.5%、山梨糖醇6%、魔芋低聚糖15%、单甘酯0.4%、硬脂酰乳酸钠0.2%、葡萄糖酸内酯1%、碳酸氢铵0.5%、小苏打1%、盐0.2%、黄油2.5%、白砂糖4%、水44%,经面火155 ℃/底火130 ℃焙烤16 min即得成品。经测定,青稞代餐饼干蛋白质、脂肪、还原糖含量分别为（7.77±0.01）%、（1.55±0.01）%、（2.20±0.00）%,符合国家低糖低脂标准。其水分含量、碱度分别为（2.3±0.26）%、0.04 g/100 g,符合国家安全标准。综上所述,优化后的青稞代餐饼干营养健康、口感酥脆。试验结果可为低糖低脂青稞代餐饼干工业化生产提供技术参考。

关键词: 青稞粉, 低糖, 低脂, 魔芋低聚糖, 山梨糖醇

Abstract: In order to improve the dry and hard taste of highland barley biscuit, the recipe and process of low sugar and low fat highland barley meal substitute biscuit were optimized by single factor and orthogonal test, and the composition and alkalinity of the biscuit were determined. The results showed that the optimal formulation process of low sugar and low fat highland barley meal substitute biscuit was as follows：m_{barley powder}∶m_{low gluten flour}=4∶1, egg yolk powder 10%, skim milk powder 2.5%, sorbitol 6%, konjac oligosaccharide 15%, monoglyceride 0.4%, sodium stearyl lactate 0.2%, gluconolactone 1%, ammonium bicarbonate 0.5%, baking soda 1%, salt 0.2%, butter 2.5%, white granulated sugar 4%, and water 44%. The finished product can be obtained by baking at 155℃/ 130℃ for 16 min. The content of protein, fat and reducing sugar were（7.77±0.01）%,（1.55±0.01）% and（2.20±0.00）% respectively, which met the national low sugar and low fat standard. Its moisture content and alkalinity were（2.3±0.26）% and 0.04 g/100 g respectively, which met the national safety standards. To sum up, the optimized highland barley meal substitute biscuit is nutritious, healthy and crispy. The results can provide technical reference for the industrial production of low sugar and low fat highland barley meal substitute biscuit.

Key words: highland barley powder, low sugar, low fat, konjac oligosaccharide, sorbitol

中图分类号:

TS213.2

陈雅芝, 陈晓旭, 杨户平, 杜俊杰, 梁慧霞, 张民. 低糖低脂青稞代餐饼干制备工艺研究[J]. 天津农学院学报, 2025, 32(1): 56-61.

Chen Yazhi, Chen Xiaoxu, Yang Huping, Du Junjie, Liang Huixia, Zhang Min. Study on the preparation technology of low sugar and low fat highland barley substitute biscuit[J]. Journal of Tianjin Agricultural University, 2025, 32(1): 56-61.

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http://xuebao.tjau.edu.cn/CN/Y2025/V32/I1/56

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低糖低脂青稞代餐饼干制备工艺研究

Study on the preparation technology of low sugar and low fat highland barley substitute biscuit

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