中国果菜2025，Vol.45Issue(4)：23-27,47,6.DOI:10.19590/j.cnki.1008-1038.2025.04.004
橙皮丁大豆膳食纤维酥性饼干的研制
Development of Orange Peel Diced Soybean Dietary Fiber Shortbread Cookies
摘要
Abstract
In order to provide nutritious,healthy and safe showed biscuits,this study used low-gluten flour as the main raw material,added orange peel and soybean dietary fiber,and used single factor test and orthogonal test method to investigate the effects of orange peel addition,soybean dietary fiber addition,butter addition and white sugar addition,and determined the optimal preparation formula of the product.The results showed that the optimal formula of orange peel soybean dietary fiber shortbread biscuits was 16%orange peel,5%soybean dietary fiber,38%butter,20%white sugar,12%eggs,1.0%baking soda,0.6%ammonium bicarbonate,and 0.4%salt.The showed biscuit made with this formula had the highest sensory score of 89.6 points,with a golden color,crispy taste,and a special orange peel fruit aroma.According to texture testing,its hardness and chewiness parameters showed good performance.关键词
橙皮丁/大豆膳食纤维/酥性饼干/配方优化/质构检测Key words
Diced orange peel/soy dietary fiber/shortbread cookies/formulation optimization/texture testing分类
园艺学与植物营养学引用本文复制引用
李博胜,陶峰,郑斌丽,王博颖,项晶,盛琛,吴淑清,茹佳怡..橙皮丁大豆膳食纤维酥性饼干的研制[J].中国果菜,2025,45(4):23-27,47,6.基金项目
2022年企事业单位委托科技项目-基于代谢组学的特色风味谷物食品研制与开发(2023220008000017) （2023220008000017）
