紫薯司康饼的研制

Study on the Production Technology of the Purple Sweet Potato Scones

以紫薯粉和低筋粉为主要原料,在单因素试验的基础上进行正交试验,对紫薯司康饼配方和工艺进行研究,得出紫薯司康饼的最佳配方为低筋粉200 g,紫薯粉16 g,黄油60 g,鸡蛋60 g,水60 g,盐2 g,砂糖50 g,奶粉12 g,酵母粉4 g,烘烤时间11 min,烘烤温度190℃,在此条件下制得的紫薯司康饼色泽诱人,口感细腻,外表光滑并具有较好的感官特征。

Purple sweet potato powder and low gluten flour were used as the main raw material to study the formula and process of purple sweet potato scones through orthogonal experiments on the basis of single factor experiments.Results showed that the optimum formula of purple sweet potato scones were as follows:wheat flour 200 g,purple sweet potato powder 16 g,butter 60 g,egg 60 g,water 60 g,salt 2 g,sugar 50 g,milk powder 12 g,yeast 4 g,baking time for 11 min and baking temperature for 190℃.Under these conditions,the purple sweet potato scones had attractive color,delicious taste,smooth appearance and the better sensory characteristics.