紫薯藜麦饼干配方的研制

Study on the Formulation of Purple Potato-Quinoa Biscuits

采用单因素和正交试验,以感官评分和剪切力为指标,确定紫薯藜麦饼干的最佳配方。结果表明,最佳工艺配方为:低筋粉16 g,藜麦粉7 g,紫薯泥11 g,起酥油8 g,蛋黄6 g,糖粉4 g,奶粉5 g,焙烤温度130℃,烘烤时间9 min,在此工艺下紫薯藜麦饼干感官评分最高94分,剪切力2.86 N。

The optimum formula of purple potato-quinoa was determined by single factor and orthogonal test with sensory evaluation and shearing force as the index.The results were as following:low gluten flour 16 g,quinoa flour 7 g,purple potato 11 g,shortening 8 g,egg yolk 6 g,sugar 4 g,milk powder 5 g,baking temperature of 130℃,baking time 9 min.Under the conditions,the highest of sensory score 94 points,the shear stress was 2.86 N.