Preparation and Quality Determination of Lingwu Long Jujube Biscuits

To develop a rich-fibre biscuit,low gluten flour was used as the main raw material,and Lingwu long jujube dregs powder,butter and corn oil were used as the auxiliary materials. The most appropriate formulation and technological parameters were obtained through the single factor experiments and orthogonal experiments. The results showed that the best formulation and technological parameters were as follows:Low gluten flour 100%,butter 37.5%,corn oil 25%,white sugar 37.5%,Lingwu long jujube dregs powder 20%,Lingwu long jujube grain 25%,baking powder 1%. It was frozen for 1.5 h under -18℃,and baked for 20 min under 150℃. Under above conditions,the sensory score of biscuit could reach 95.The contents of fat and dietary fiber in Lingwu long jujube biscuit were 18.90% and 9.21%,respectively. The addition of Lingwu long jujube dregs powder made the flavor substances and fibre in biscuits more abundant,which further improved its sensory quality.