苋菜饼干的研制

Research on the Amaranth Biscuit

为了开发、利用苋菜的营养食疗价值,实验组在传统饼干制作方法的基础上,分别以黄油、蛋液、糖粉和苋菜的添加量为主要研究对象,研制苋菜饼干。经过单因素实验及响应面优化后得到如下配方:在每100 g低筋粉中,添加34%黄油、26%蛋液、20%糖粉、13%苋菜、0.8%食盐。在180℃烤箱中烘烤15 min,得到的成品颜色均匀、形态完整、气味纯正,口感良好。

In order to develop and utilize the nutritional dietary therapy value of amaranth,the experimental group research a kind of amaranth biscuit on the basis of traditional biscuit making,taking the addition of butter,egg liquid,sugar powder and amaranth as the main research objects.After the single-factor experiment and the response surface optimization,the following formula is obtained:add 34%butter,26%egg liquid,20%sugar powder,13%amaranth,0.8%salt per 100 g low gluten powder.Baked in an oven at 180℃for 15 min,the finished product has uniform color,complete shape,pure smell and good taste.