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葡萄皮膳食纤维桃酥配方的优化
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Abstract:
在传统桃酥配方中加入葡萄皮膳食纤维，并以感官品质和质构为指标，通过单因素试验和正交试验优化得到葡萄皮膳食纤维桃酥适宜的配方：以面粉为100%计，黄油添加25%、糖粉(零卡糖:木糖醇 = 1:1)添加25%、改性SDF和IDF添加8%、改性SDF和IDF的添加比例为1:2、鸡蛋液10%、食用小苏打1.50%、泡打粉1.50%，在此工艺条件下感官评分为80.25分。膳食纤维桃酥的估计血糖生成指数值为59.89，比普通桃酥下降了1.22倍，属于中GI食品。
Grape skin dietary fiber was added to traditional fiber crisp cake formulas, and sensory quality and texture were used as indicators. A suitable formula for grape skin dietary fiber crisp cake was optimized through single factor and orthogonal experiments: flour as 100%, butter as 25%, sugar powder (zero caramel:xylitol = 1:1) as 25%, modified SDF and IDF as 8%, modified SDF and IDF as 1:2, egg liquid as 10%, edible baking soda as 1.50%, and baking powder as 1.50%. Under these process conditions, the sensory score was 80.25 points. The estimated Glycemic Index (eGI) value of dietary fiber crisp cake is 59.89, which is 1.22 times lower than that of regular crisp cake and belongs to the category of medium GI foods.
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