摘要
采用大杏仁粉、糯米粉、燕麦粉为主要原料,芝士粉、食盐、白砂糖为调味料,微波膨化为生产工艺,以感官品质、产品膨化率、吸水率、脆性和保脆性等为品质指标,确定主要配料的最佳配比,并通过单因素及正交试验确定最佳调味配方。结果表明,当主要配料添加量为:糯米粉45%、大杏仁粉35%、燕麦粉20%;调味配方为:芝士粉添加量3%,食盐添加量1.5%,白砂糖添加量1.5%时,脆片色香味好,且硬度、脆度都适中。
Almond flour, glutinous rice flour and oat flour were used as the main material, and cheese powder, salt and sugar were used as the seasonings with microwave puffing production process. The sensory quality, product expansion ratio, water absorption, brittleness and Paul brittle as the quality index, determine the optimal recipe of the main ingredients, and determine the best seasoning formula by single factor and orthogoual experiment. The result shows that the optimal formula of producing microwave puffing grain and almond crisp is as follow： the best main ingredient formula is 45% of glutinous rice flour, 35% of almond flour and 20% of oat flour; the best flavor formula is 3% of cheese powder, 1.5% of salt, 1.5% of sugar, and the hardness and brittleness were moderate.
出处
《食品工业》
CAS
北大核心
2015年第7期76-79,共4页
The Food Industry
关键词
大杏仁粉
燕麦粉
微波膨化
脆片
almond flour
oat flour
microwave puffing
chips
