高膳食纤维干的制作.doc

高膳食纤维饼干的制作 高膳食纤维饼干的制作 完成日期： 指导教师签字： 答辩小组成员签字：  摘 要 论文通过研究在饼干的基本配方中加入豆渣后对饼干的风味等方面的影响通过改变饼干配方中各个因素比例制做风味、营养价值更高的饼干这种豆渣饼干既能有效的利用豆渣，提高豆渣的利用率，又能提高人们在日常饮食中膳食纤维的摄入量，提高生活质量。 通过对影响饼干质量的三个主要因素即豆渣粉、白砂糖、麦淇淋，单因素实验和三因素三水平的正交实验，对实验结果评价得到该饼干的最佳配方：面粉%、豆渣粉3%、白砂糖%、麦淇淋3%、小苏打1.2%、食盐0.8%；经过检测，得到的饼干符合国家对于饼干在微生物、理化性质等方面的相关标准。Abstract This experiment is to study the influence of biscuits, flavor and production aspects of adding bean dregs in the basic formulation of biscuits, as well as how to reduce the adverse effects by changing the proportion of each cookie recipe factors, highlighting the beneficial effect, thereby biscuits functional make unique flavor, high nutritional value; This kind of bean dregs biscuit can bean dregs by effectively, improve the utilization rate of bean dregs, and improve the people in the daily dietary intake of dietary fiber, improve the quality of life. Based on the three major factors that affect quality of biscuits, bean dregs powder, white granulated sugar, margarine, orthogonal experiments were done for four single factor experiment and one of three factors, three levels, the best formula and the best biscuits were obtained by evaluation of the experimental results: Flour 100%, bean dregs powder 30% (other accessories to flour and bean dregs powder mass ratio calculation), 40% sugar, margarine 35%, baking soda 1.2%, salt 0.8%, water; After rigorous testing, the biscuit in full compliance with the national standard for re