摘要
本文以花生粉为原料,混合玉米淀粉、食盐、糖、膨松剂等,开发出一种新型的花生粉休闲饼干,并通过单因素实验和正交实验,优化饼干的配方。结果表明,花生粉休闲饼干的最佳配方为花生粉添加量5.5%,玉米淀粉添加量48%,食盐添加量0.8%,糖添加量5.0%,膨松剂1%,其余以水分补足。
Based on Peanut flour, the factors that affected the quality of peanut flour leisure biscuit such as peanut flour, corn starch, salt, sugar, swelling agent and water were studied. Results showed that the main optimal recipe was peanut powder 5.5%, corn starch 48%, salt 0.6%, sugar 5.5%.
出处
《中国果菜》
2015年第4期24-27,共4页
China Fruit & Vegetable
关键词
花生粉
玉米淀粉
饼干
Peanut flour
corn starch
biscuit
