豆渣桃酥的工艺配方研究

Study on the Recipe of Bean Dregs and Peach Crisp

本文采用正交实验法对低糖粗纤维豆渣桃酥工艺配方进行优化筛选,确定配方为:特一面粉100 g,豆渣粉30%,鸡蛋50%,花生油60%,泡打粉3%,木糖醇30%以及小苏打1.5%。

In this paper,orthogonal experimental method was used to optimize the process formula of low-sugar coarse fiber bean dregs peach cake.The formula was determined as follows:100 grams of extra-special flour,30%bean dregs powder,50%egg,60%peanut oil,3%baking powder,30%xylitol,and 1.5%baking soda.