【作者】 宋桂荣；

【导师】 周家春； 谢良；

【作者基本信息】 华东理工大学 ， 食品工程， 2011， 硕士

【摘要】 硬脆型饼干是目前饼干类产品的又一趋势,而硬脆棒状饼干因其口味和造型的优点会更受消费者欢迎,但生产工艺独特而需要研究。本文针对影响硬脆棒状饼干的原料成分和加工工艺参数进行了研究,以面粉、氧化马铃薯淀粉、预糊化氧化木薯淀粉、α-玉米淀粉为主要原料,制作具有硬脆口感的饼干制品,得出主要原料的添加比例(以面粉用量为基础)为：氧化马铃薯淀粉13.3%,预糊化氧化木薯淀粉3.0%,α-玉米淀粉10.0%。加工工艺参数为：辊轧速度28Hz,挤出速度28Hz,挤出压力0.50-0.60MPa。产品口感硬脆,达到目标口感；产品外形达到预期设定规格；通过TA质构仪测试,测得平均压力为2130g,所用平均时间为0.16s,所得数据属于设定范围,并与感官测试结果一致。对消费者喜好性口味测试表明,该产品比现行产品的市场的接受程度高,具有良好的市场潜景。在实验室研究基础上,通过多次中试重现,表明所研究产品具有加工可行性,并且经统计饼干生产时损耗为5.0%,较正常产品的8.0%损耗要低,可有效降低生产成本。更多还原

【Abstract】 Recently, cracker biscuit has developed to become a new trend in the filed of biscuit products. The texture, taste and shape of cracker biscuit are different from traditional biscuits, so it would be more popular and acceptable by consumers. Because of its unique production process, more research on this study is needed.In this article, some effected factors, such as raw materials and the process parameters, were studied. As wheat flour, oxidation potato starch, pre-gelatinized tapioca starch and a-corn starch are the study targets. To be able to obtain the texture of such cracker biscuit, the optimum ratio of raw materials is (baker’s percentages):13%for oxidation potato starch,3.0%for pre-gelatinized tapioca starch and 10.0%for a-corn starch. The expected process parameters were obtained:roller speed of 28Hz, extruder speed of 28Hz and extruder pressure of 0.50-0.60MPa. The result shows biscuit of smooth surface, stick shape and texture that meet the conditions of our expected perfect biscuit. Texture Analyzer shows the measured average pressure was 2194g and the average time used was 0.16s. The test data is within the range of theoretical values, and is consistent with the consumer sensory test results. The results of the consumer surveys show that the biscuit is more acceptable than similar products that currently presented in the markets. Therefore, it has good market prospects.Based on the studies in the laboratory and several line trials, the confirmed formula is feasible for production. After more research was done, we found that only 5%of product was loss during the production process, lower than the normal value of 8.0%. The process enhances production efficiency and reduces production wastage.更多还原