摘要
以雪莲果为原料制取雪莲果果粉,配以其他辅料研制成具有保健功能的酥饼。通过正交试验,确定出雪莲果保健酥饼的最佳配方为:制酥面粉为450g、油酥占皮的量为0.75、制酥猪油为250g、制酥雪莲果粉为50g。试验还确定出添加0.15%的抗坏血酸可对雪莲果保健酥饼有较为理想的护色效果。
Introduces the process of healthy crisp cake by using yacon powder and the other materials. The optimal formula of yacon healthy crisp cake is obtained through orthogonal test. The optimal processing conditions were as follows： flour 450 g, Pastries 0.75, lard 250 g, yacon powder 50 g. And adding 0.15 % Vc as browning inhibitors can protect the color of the final product.
出处
《食品研究与开发》
CAS
北大核心
2009年第12期116-118,共3页
Food Research and Development
基金
江苏省高校自然科学研究计划项目(05KJD150195)
关键词
雪莲果
酥饼
加工工艺
yacon
crisp cake
processing technology
