摘要
以红薯、糖、油为主要原料,研究红薯饼干的最佳配方;以感官评定得分为指标,采用正交试验对饼干生产工艺进行优化。试验结果表明,对饼干外形、色泽、结构、风味、口感等品质的综合影响从主到次,依次是红薯含量、糖含量、油含量,得到红薯饼干的最佳配方为:小麦粉100 g、红薯40 g、白砂糖50 g、人造奶油24 g、玉米淀粉5 g、小苏打0.65 g。
With the sweet potato,sugar,oil as the main raw material of the research,taking sensory score as standard,optimize the production process by using the orthogonal experiment.The results showed that the factors influence the quality of biscuits,such as shape,color,structure,flavor and taste,are sweet potato content,sugar content and oil content from the primary one to the secondary one;and get the optimum formula for the sweet potato vegetable biscuits.The optimum formula for the sweet potato biscuits is wheatmeal 100 g,sweet potato 40 g,white granulated sugar 50 g,margarine 24 g,corn starch 5 g,baking soda 0.65 g.
出处
《粮食加工》
2011年第4期66-68,共3页
Grain Processing
关键词
红薯
饼干
配方
感官评定
sweet potato
biscuits
formula
sensory evaluation
