摘要: 為提高脫脂大豆粉在酥性餅干中的添加量以及探究脫脂大豆粉酥性餅干的營養(yǎng)價值,采用木瓜蛋白酶和磷脂對脫脂大豆粉酥性餅干進(jìn)行改良,通過單因素試驗確定脫脂大豆粉、磷脂和木瓜蛋白酶的添加量,結(jié)合正交試驗確定脫脂大豆粉酥性餅干的最佳配方,并對產(chǎn)品進(jìn)行營養(yǎng)評價。結(jié)果表明:脫脂大豆粉酥性餅干的最佳配方(以小麥粉質(zhì)量為基準(zhǔn))為脫脂大豆粉20%、磷脂0.6%、木瓜蛋白酶0.035%、白砂糖22%、豬油22%、雞蛋10%、小蘇打0.6%、碳酸氫銨0.3%;改良后的脫脂大豆粉酥性餅干口感酥脆、營養(yǎng)價值高,其中蛋白質(zhì)含量為15.23%、膳食纖維含量為19.88%、氨基酸配比合理;與對照及市售餅干相比,添加脫脂大豆粉提高了酥性餅干的營養(yǎng)價值。此工藝條件下的脫脂大豆粉酥性餅干可以作為一種營養(yǎng)強化餅干食用。

Abstract: Defatted soybean meal has high protein content and reasonable amino acid ratio, which has rich nutritional value. Adding it to short biscuit can improve the nutritional value of biscuits. However, the addition of defatted soybean meal to short biscuit might cause a decline in sensory quality. Papain can hydrolyze the polypeptide chain of gluten and break it down into shorter peptides, which weakens the elasticity, toughness and strength of dough, and can be used as an improver for biscuits. Phospholipid is an emulsifier that can reduce the formation of gluten and make biscuits crispy. In this experiment, the defatted soybean meal short biscuit was improved by papain and phospholipid, the best formula of defatted soybean meal short biscuit was obtained by orthogonal experiment, and the nutrition of the product was evaluated. The results showed that through quality improvement, the addition of defatted soybean meal in short biscuit could be increased to 20%. The best formula of defatted soybean meal short biscuit was as follows: defatted soybean meal was 20%, phospholipid was 0.6%, papain was 0.035%, white granulated sugar was 22%, lard was 22%, egg was 10%, baking soda was 0.6%, ammonium bicarbonate was 0.3%. The improved defatted soybean meal short biscuit had a delicate and crisp taste and a pleasant flavor. Under this technological condition, the addition of defatted soybean meal in short biscuit was significantly improved. Meanwhile, experiments have proved that defatted soybean meal short biscuit has rich nutritional value. Compared with blank short and commercially available biscuits, the protein content of defatted soybean meal short biscuit was 15.23%, the dietary fiber was 19.88%, and the ratio of amino acid was reasonable, which proved that the nutritional value of short biscuit was improved. In summary, the defatted soybean meal short biscuit under this process condition can be eaten as a nutritionally fortified biscuit.

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