南瓜饼干工艺研究

Research on procession of pumpkin biscuit

在饼干基本配方上,将已经处理南瓜添加到基本配方中制作南瓜饼干。通过正交实验得到加工南瓜饼干最优配方:小麦粉100.0%、南瓜30.0%、人造奶油30.0%、白砂糖30.0%、小苏打0.50%、玉米淀粉5.0%,其它成分适量;所制作南瓜饼干质量良好,南瓜风味显著。

This thesis suggests that an optimal pumpkin biscuit recipe can be found through orthogonal experimentsi,n which the processed pumpkin is added to an essential formula of biscuit for producing pumpkin biscuits.The study reveals that excellent colort,exturef,lavour and eating–quality of the finished pumpkin biscuit can be obtained by mixing100.0% of wheat flour3,0.0% of pumpkin3,0.0% of oleomargarine3,0.0% of white granulated sugar0,.50% of sodium bicarbonate5,.0% of corn syrup and appropriate amount of additional ingredients.