摘要
为开发形态、色泽、气味、口感俱佳的保健型紫薯桃酥,采用单因素试验和正交试验方法,探讨紫薯桃酥最佳工艺配方。试验结果表明:紫薯桃酥的最佳配方为白砂糖40%、豆油40%、紫薯20%、小苏打和泡打粉比例1.0∶2.0。
A Single factor experiment and orthogonal test were adopted to study the optimum ingredients for making purple sweet potato walnut cakes. The result shows the optimum formula is as follows： sugar 40%, vegetable oil 40%, purple sweet potato20%, the proportion of baking soda and multiple baking powder is 1：2 which accounts 0.5% of flour. The new kind of product has obvious advantage com- pared with common walnut short pastry on health functions.
出处
《农业科技与装备》
2012年第7期71-73,共3页
Agricultural Science & Technology and Equipment
关键词
紫薯
桃酥
正交试验
配方
工艺参数
purple sweet potato
walnut short pastry
orthogonal test
technical parameters
