摘要
以豆渣、芹菜浆为主要原料,研究了豆渣蔬菜片的基本配方、各辅料不同用量对豆渣片质量的影响。通过实验确定了豆渣粉添加到面粉中最佳比例为面粉量的15%,当糖油比为1:1.5且总量占面粉豆渣粉总量的60%,疏松剂添加量为1.2%,强筋剂用量为1.5%,变性淀粉用量为15%,蔬菜浆添加量为30%时,产品感官品质最佳。使用红外烤箱焙烤,温度为80℃。
The process and formulae of crisp made from bean dregs and vegetable were preliminary studied in the paper. According to experiments, the optimum technology parameters were: bean dregs 15%, NaHCO3 1.2%, flour enhancer 1.5%,denatured starch 15% and vegetable juice 30% on the basis of the flour. The proportion of the oil and sugar was settled to be 1:1.5 and the amount is 60% of the flour. Infrared oven was preferable for baking with temperature of 80℃ and the baking time of 30 minutes.
