摘要
试验以有机菠菜为原料,通过单因素试验和正交试验,以感官评价为指标,确定出有机菠菜饼干的最佳配方和工艺。结果表明,有机蔬菜饼干的最佳配方为:有机菠菜15 g、黄油40 g、鸡蛋液50 g、白砂糖13 g以及少许食盐(以低筋小麦粉130 g的质量为基础),烘烤温度180℃,烘烤时间15 min。
Organic spinach was used as raw material to make biscuits and use the sensory qualities as the evaluation index of the products. The optimal formula of organic spinach biscuits was obtained by single factor test and orthogonal test. The results showed that the optimal formula of organic spinach biscuits was organic spinach 15 g, butter 40 g, egg liquid 50 g, white sugar 13 g, and a little salt （based on the quality of low gluten wheat flour 130 g）, baking temperature 180℃, baking time 15 min.
出处
《食品工业》
北大核心
2017年第9期86-89,共4页
The Food Industry
基金
新乡市科技创新发展专项项目(YDNJ16003)
河南省产学研合作计划项目
关键词
有机菠菜
饼干
感官评价
单因素试验
正交试验
organic spinach
biscuits
sensory evaluation
single factor test
orthogonal test
