无糖豆渣饼干的制作

Preparation of bean dregs biscuit without sugar

在传统糕点中添加不同比例的豆渣进行探索性研究 ,通过正交实验和品评实验 ,确定了生产原味、无糖豆渣饼干的最佳豆渣添加量及最佳工艺条件。

Investigation of adding different ratio of bean dr egs into traditional cakers was carried out. Orthogonal expe riment and taste assessment results showed that the biscuit prepared posses sed the characteristics of original taste,without sugar. The optimum processing parameters,especially bean-dregs additive contents were determined.