紫色马铃薯全粉沙琪玛生产工艺的优化

Optimization of the processing technology of purple potato flour sachima

以紫色马铃薯全粉、鸡蛋、高筋粉等为主要原料生产紫色马铃薯全粉沙琪玛。以沙琪玛的感官评分和含油率为评价指标,通过单因素试验和正交试验优化工艺参数。结果表明,紫色马铃薯全粉沙琪玛的最佳生产工艺为添加紫色马铃薯全粉30 g、谷朊粉20 g、高筋粉50 g、鸡蛋添加量60 g、碳酸氢铵添加量1.6 g、小苏打添加量为0.7 g,醒发时间为2 h+2 h。

Purple potato flour,eggs and high gluten flour were used as raw materials to make sachima.The process parameters were optimized by single factor test and orthogonal test.With sensory scores and oil content of sachima were chosen as evaluation index.The results showed that the optimum conditions were as follows:the addition of purple potato flour 30 g,wheat gluten 20 g,high gluten flour 50 g,egg 60 g,ammonium bicarbonate 1.6 g and baking soda 0.7 g,fermentation time 2 h and 2 h.