摘要
以紫薯和小麦粉为原料,采用感官评价结合质构仪的方法,在单因素试验的基础上进行正交试验研究紫薯薄脆饼干的最佳配方。结果表明,紫薯全粉30g,水55g,糖粉40g,食用植物油35g,在180℃焙烤10min条件下得到的薄脆饼干感官品质最佳,甜味适中,口感酥脆,表面颜色均匀,无焦糊现象。
The best formulation of purple sweet potato biscuits were studied by orthogonal test based on the single factor experiment,with purple sweet potato and wheat flour as raw materials, and texture analyzer combines sensory evaluation as methods. The results showed that purple sweet potato biscuits with optimum sensory qual- ity were obtained by purple sweet potato powder 30 g, water 55 g, sugar 40 g and edible vegetable oil 35 g, baked at 180 ℃ for 10 min. The biscuits manufactured by optimum formulation had moderate sweetness, crispy taste, uniform surface color, nochar. Its sensory quality score was 94.6 points.
出处
《食品与机械》
CSCD
北大核心
2013年第6期224-228,共5页
Food and Machinery
基金
福建省高等学校科技创新团队支持计划(编号:闽教科[2012]03号)
福建农林大学科技创新团队支持计划(编号:cxtd12009)
关键词
紫薯
饼干
焙烤
质构
purple sweet potato
biscuit
baking
texture
