摘要
采用响应面法确定紫薯曲奇饼干的最佳配方(焙烤比):混合粉100%(低筋粉70%,紫薯粉30%),黄油65.97%,糖粉44.4%,蛋液26.52%,全脂奶粉12.0%。该最佳配方紫薯曲奇饼干色泽诱人,紫薯风味浓郁,甜度适中,口感松脆、细腻,综合感官评分为92.0分。并测得该紫薯曲奇饼干的硬度为18.21 N,延展度为4.33,L*,a*和b*值分别为-342.50,-37.30和-55.98。与对照曲奇饼干相比,紫薯曲奇饼干的延展度明显增大,硬度显著下降,口感、酥松度均优于对照。
The formula of purple sweet potato cookie was optimized by response surface methodology. Results showed that the optimal recipe was confirmed as （baking ratio）： mixed flour 100% （including low gluten wheat flour 70%, purple sweet potato 30%）, butter 65.97%, powdered sugar 44.4%, whole egg 26.52%, whole milk powder 12.0%. The cookie obtained with this recipe was scored 92.0 by sensory evaluation, having moderate sweetness, crisp texture, and unique purple sweet potato color, aroma and flavor. The above product showed a hardness of 18.21 N, a spread ratio of 4.33. And its L＊, a＊ and b＊ parameters of color were -342.50, -37.30 and -55.98, respectively. When compared with the control, purple sweet potato cookie exhibited superior taste and higher crispness, with larger spread ratio and lower hardness.
出处
《食品工业》
CAS
北大核心
2016年第7期137-141,共5页
The Food Industry
关键词
紫薯
曲奇饼干
配方
响应面
purple sweet potato
cookie
formula
response surface methodology
