摘要
以紫薯和燕麦为主要原料生产紫薯燕麦巧克力,通过四因素三水平的正交实验方案对燕麦的工艺参数进行研究。结果表明:燕麦加入方式为扁平状、粒径大小为1.5 mm、共混温度为50℃、共混时间5min时制得的巧克力成形良好,生产成本低。
The process parameters of oat were studied by using the orthogonal experimental scheme of four factors and three levels.The results showed that the oat had a good shape and low production cost in the form of flat shape,1.5mm particle size,50℃blend temperature and 5min blend time.
作者
曾萍旺
刘彤
刘长琦
蒋逸倩
武家莲
Zeng Pingwang;Liu Tong;Liu Changqi;Jiang Yiqian;Wu Jialian(Chemistry and Chemical Engineering College,Guizhou University,Guiyang 550025,China)
出处
《山东化工》
CAS
2018年第5期61-63,共3页
Shandong Chemical Industry
关键词
燕麦
巧克力
正交试验
工艺参数
oats
chocolate
orthogonal experiment
process parameters
