小麦麸皮膳食纤维饼干的研制毕业论文.doc

大学毕业设计（论文） 小麦麸皮膳食纤维饼干的研制 摘　　要 以小麦麸皮和小麦粉为原料，制作富含膳食纤维的全麦型饼干。采用单因素及正交实验，通过对小麦麸皮膳食纤维饼干成品应用英国物性仪进行物理性质以及感官检测方面的分析，确定出小麦麸皮饼干的最佳工艺配方。结果表明：小麦麸皮含大量膳食纤维，植物油的用量对产品感官品质的影响最大，其次是小麦麸皮粉添加量、糖用量、疏松机用量。小麦麸皮膳食纤维饼干的最佳工艺条件为：小麦麸皮粉添加量20%、绵白糖用量30%、色拉油用量15%、疏松剂用量为0.3%。以此最佳工艺条件生产的产品口感酥脆，风味纯正，品质优良。 关键词：小麦麸皮；膳食纤维；饼干 Abstract In order to make more wheat biscuits with dietary fiber, we add manufactured wheat bran and wheat to it. To make sure wheat fibre biscuits’ optimum technology, we conduct the test of single factor and orthogonil test. Through the analysis of physics character and sensory evaluation, the best technology of wheat fibre biscuits is determined. Physics character is examined by British instrument. The result shows that the amount of grease is the most significant effect on food’s sensory evaluatio , next are the amount of wheat bran, sugar and loosen agent. The quality of biscuits is best with the condition of the amount of wheat bran 20%, sugar 30%, grease 15% and loosen agent 0.3%. Key Words：wheat bran; dietary fiber；biscuit 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc232498030 摘　　要 PAGEREF _Toc232498030 \h I HYPERLINK \l _Toc232498031 Abstract PAGEREF _Toc232498031 \h II HYPERLINK \l _Toc232498032 1 绪 论 PAGEREF _Toc232498032 \h 1 HYPERLINK \l _Toc232498033 1.1 小麦麸皮的概述 PAGEREF _Toc232498033 \h 1 HYPERLINK \l _Toc232498034 1.1.1 小麦麸皮的成分 PAGEREF _Toc232498034 \h 1 HYPERLINK \l _Toc232498035 1.1.2 小麦麸皮国内外研究现状 PAGEREF _Toc232498035 \h 2 HYPERLINK \l _Toc232498036 1.2 膳食纤维的概述 PAGEREF _Toc232498036 \h 3 HYPERLINK \l _Toc232498037 1.2.1 膳食纤维的功能特性 PAGEREF _Toc232498037 \h 3 HYPERLINK \l _Toc232498038 1.2.2 膳食纤维在食品中应用及研究现状 PAGEREF _Toc232498038 \h 5 HYPERLINK \l _Toc232498039 1.3 饼干的国内外研究及其市场现状 PAGEREF _Toc232498039 \h 6 HYPERLINK \l _Toc232498040 1.4 本课题来源及研究的意义 PAGEREF _Toc232498040 \h 7 HYPERLINK \l _Toc232498041 1.5 本课题研究内容 PAGEREF _Toc232498041 \h 8 HYPERLINK \l _Toc232498042 2 实验部分 PAGEREF _Toc232498042 \h 9 HYPERLINK \l _Toc232498043 2.1 实验材料 PAGE