紫薯营养饼干的研制

Study on the Production Technology of the Purple Potato Nutritional Biscuits

通过感官评价的方法,在单因素试验的基础上进行正交试验研究紫薯营养饼干的最佳制作参数。试验结果表明:紫薯营养饼干的最佳配方为紫薯泥的添加量为40%,食用植物油的添加量为33%(以小麦粉的质量为基准);最佳烘烤条件为烘烤温度180℃、烘烤时间10 min。在这种条件下得到的紫薯营养饼干的感官品质最佳,香气适中,口感酥脆,表面颜色均匀,无焦糊现象,而且具有良好的营养和保健功能。

The best formulation and technological parameter of purple sweet potato nutritional biscuits were studied by orthogonal test based on the single factor experiment and sensory evaluation as methods. The results showed that： the purple sweet potato nutritional biscuits with optimum sensory quality were obtained by purple sweet potato mud 40 % and edible vegetable oil 33 %（based on the quality of wheat flour）. Baking temperature at 180 ℃ and baking time in 10 min were seen as the best baking conditions. The biscuits manufactured by optimum formulation and technological parameters had the highest sensory evaluation,moderate sweetness, crispy taste, uniform surface color and good nutrition and health care function.