摘要
以马铃薯全粉和玉米淀粉的混合粉末为原料,在单因素试验基础上采用正交试验优化马铃薯全粉糕点制作配方。结果表明:马铃薯全粉、玉米淀粉、白糖、小苏打以及鸡蛋添加量分别为40、60、30、3和30 g时,马铃薯全粉糕点感官评分最高。此配方参数下加工的马铃薯全粉糕点口感柔软,香甜适宜且具有马铃薯独特风味。
With the mixed powder of potato powder and corn starch as raw material,on the basis of single-factor experiments,the formula of potato powder cake was optimized by orthogonal experiment.The results showed that the additive amount of potato powder,corn starch,sugar,baking soda and eggs was 40,60,30,3 and 30g,respectively,the potato cake got the highest sensory score.Under the formula parameters,the potato cake was soft,sweet and had a unique flavor of potatoes.
作者
黄斌
黄海梅
曾晓燕
李玉萍
HUANG Bin;HUANG Hai-mei;ZENG Xiao-yan;LI Yu-ping(College of Agriculture and Food Engineering,Baise University,Baise 533000,Guangxi,China)
出处
《粮食与油脂》
北大核心
2019年第2期57-60,共4页
Cereals & Oils
基金
2015年广西高等学校优势特色专业群建设项目亚热带农业产业专业群(桂教高教[2015]41号)
2015年百色学院特色研究团队建设项目桂西特色中草药资源调查
培育与开发利用研究团队(百院字[2015]148号)
百色学院大学生创新创业训练计划立项项目(230103047)
关键词
马铃薯全粉
糕点
配方优化
potato powder
cake
formula optimization
