红薯泥饼干的研制

Development of Biscuit of Sweet Potato Mash

将红薯制成红薯泥,并以此为原材料加工红薯食品,可提高红薯食品的食用价值。通过正交试验确定产品的最佳配方为:红薯泥300 g∶低筋面粉300 g∶糖100 g∶猪油140 g。通过测定红薯泥饼干的理化指标,证明红薯泥制品抗氧化物总量多于普通饼干,更对人体健康有益。

Sweet potatoes were made into mash.After orthogonal test,it is shown that the best formulation for biscuits of sweet potato mash is to be let mash,flour,sugar and pork fat be 300 g ： 300 g ： 100 g ： 140 g.Some physical and chemical indices of sweet potato mash and biscuit were determined,and the results indicate that sweet potato mash total amount of antioxidants are more than ordinary biscuits,and the sweet potato mash biscuit are good for human health.