摘要
本研究以青稞粉、低筋面粉以及蜂蜜为主要原料,通过单因素和正交试验法优化青稞蜂蜜饼干的最佳工艺。结果表明:青稞蜂蜜饼干的最佳配方为青稞与面粉比例为50%∶50%、蜂蜜添加量22%、鸡蛋添加量45%、黄油添加量22%。在此条件下所制成的饼干色泽均匀,口感适中,组织形态均匀,内部无硬块,具有适宜的青稞和蜂蜜的香气。
In this study,highland barley flour,low-gluten flour and honey were used as the main raw materials,and the best technology of highland barley honey biscuits was optimized through single factor and orthogonal experiment.The results showed that the best formula for highland barley honey biscuits is that the ratio of highland barley to flour is 50%∶50%,the amount of honey is 22%,the amount of eggs is 45%,and the amount of butter is 22%.Under these conditions,the biscuits made are uniform in color,moderate in taste,uniform in texture,without lumps inside,and have suitable aromas of barley and honey.
作者
普布多吉
孟胜亚
于翠翠
马才仁卓玛
张文会
陈锋
Pubuduoji;MENG Shengya;YU Cuicui;Macairenzhuoma;ZHANG Wenhui;CHEN Feng(Tibet Academy of Agricultural and Animal Husbandry Sciences,Institute of Agricultural Products Development and Food Science,Lhasa 850000,China)
出处
《现代食品》
2020年第23期103-106,114,共5页
Modern Food
基金
西藏自治区科技重大专项:区域特色农产品加工技术与产品开发(编号:XZ201901NA04)
国家现代农业(大麦、青稞)产业技术体系建设经费项目(编号:CARS-05)
青稞精深加工技术创新平台运行(编号:XZNKY-2021-C-045)。
关键词
青稞粉
蜂蜜
饼干
配方工艺
正交试验
highland barley powder
honey
biscuits
recipe technology
orthogonal experiment
