摘要
[目的]探讨制作南瓜薄饼的最佳配方。[方法]通过单因素试验研究了南瓜、白砂糖、人造奶油、小苏打和食盐的含量对南瓜薄饼饼干品质的影响并进行了感官品质鉴定;通过正交试验得出了制作南瓜薄饼的最佳配方并进行了质构分析。[结果]在南瓜75%,白砂糖10%,人造奶油20%,小苏打0.40%,食盐1.25%,其他成分适量的条件下,制作而成的南瓜薄饼风味显著且品质最优。[结论]研究制得的南瓜薄饼满足人们对于饼干品质的要求,并且营养丰富。
[Objective] To discuss the optimum formula for preparing pumpkin pancake.[Method] Through single-factor experiment,effects of pumpkin,sugar,margarine,baking soda and salt content on quality of pumpkin biscuits were studied,the sensory qualities were identified.The optimum formula was obtained.[Result] The optimum formula was as follows： pumpkin 75%,sugar 10%,margarine 20%,baking soda 0.40%,salt 1.25%.[Conclusion] The obtained pumpkin pancake satisfies people＇s requirement with abundant nutrients.
出处
《安徽农业科学》
CAS
2012年第31期15433-15434,15444,共3页
Journal of Anhui Agricultural Sciences
关键词
南瓜薄饼
配方
质构分析
Pumpkin pancake
Recipe
Texture analysis
