蛋壳粉苏打饼干的研制

Study on the eggshell powder soda crackers

在基础饼干配方中添加蛋壳粉,制得一种功能性饼干。通过单因素试验和正交试验确定蛋壳粉苏打饼干的最佳配比。结果表明,蛋壳粉、食盐、水、小苏打的添加量分别是3.00、1.20、50.00、0.30 g时饼干品质最好。

Functional crackers were developed through adding eggshell powder into the basic cracker formula.The optimum parameters were determined through single factor experiments and orthogonal experiments.The results showed that the eggshell powder soda crackers which were made by 3.00 g of eggshell powder,1.20 g of salt,50.00 g of water and 0.30 g of baking soda had the best quality.