豆渣纤维黑茶低糖饼干的研制

Development of Low-Sugar Biscuit Made with Soybean Residue Fiber and Dark Tea

摘要: 以面粉、豆渣、黑茶、黄油等为主要原料，并用木糖醇部分替代糖粉，来研制一款特色饼干，通过单因素实验和L₉(3⁴)正交实验来优化饼干配方和焙烤条件。结果表明，饼干的最佳配方为：面粉添加量97 g，豆渣添加量23 g，黑茶添加量5 g，黄油添加量60 g，糖粉添加量20 g，木糖醇添加量20 g，蛋液添加量25 g，复配膨松剂添加量3 g；最佳焙烤条件为：底火160℃，面火180℃，时间14 min。在此工艺条件下制作的饼干风味独特，具有良好的保健功效和食用价值，经检测饼干各方面的指标均符合GB7100-2015饼干的要求。

Abstract: Using flour, soybean residue, dark tea, butter as primary raw material, xylitol powder partly re-placed powdered sugar to develop a new kind of biscuit which had health function and low sugar content. Single-factor experiments and orthogonal experiments were used to find the optimal formula and baking condition. The result indicated that the optimal formula was: flour 97 g, soybean residue 23 g, dark tea powder 5 g, butter 60 g, powdered sugar 20 g, xylitol powder 20 g, egg liquid 25 g, compound bulk agent 3 g. The best baking condition was: bottom fire 160˚C, surface fire 180˚C, 14 min. Under the optimal formula and baking condition, the biscuit had crisp textures and unique flavor, which possessed good health function and edible value. Upon a number of tests, the quality of soybean residue fiber and dark tea biscuit met the requirements of Chinese national standard 7100-2015 biscuit.