苋菜桃酥的研制

Development of Amaranthus Walnut Cake

以面粉、苋菜、绵白糖、黄油、小苏打等为原料,利用单因素试验和正交试验筛选,并通过感官评价确定最佳产品配方为:绵白糖45%、黄油50%、小苏打1%、鸡蛋20%、食盐1%、苋菜粉10%。制作出的苋菜桃酥组织状态均匀一致、酥松爽口、口味油润清香、风味独特。

Using flour,amaranthus,soft sugar,butter,baking soda as raw materials,through the single factor test and orthogonal test screening,and the best product formula is determined through sensory evaluation.The best recipe for amaranthus walnut is:soft sugar 45%,butter 50%,sodium bicarbonate 1%,eggs 20%,salt 1%,Amaranthus powder 10%.The amaranthus walnut cake texture is uniform,crisp,oily and fragrant,and has a unique flavor.