胡萝卜红薯酥性饼干的工艺探究

Study on Preparation Technology of Crisp Biscuits with Carrot and Sweet Potato

以小麦粉、胡萝卜浆、红薯粉和黄油为主要原料,通过单因素试验及正交试验确定胡萝卜红薯饼干的最佳生产工艺及配方。结果表明:小麦粉55 g、红薯粉45 g、胡萝卜浆35 g、白砂糖22 g、黄油32 g,在上火210℃、下火180℃时烘烤17 min,制得的饼干质地疏松,风味纯正,口感好。

Using wheat flour,carrot pulp,sweet potato powder and butter as the main raw materials,the best production process and formula of carrot and sweet potato biscuits were determined by single factor experiments and orthogonal experiments,which were wheat flour 55 g,sweet potato flour 45 g,carrot pulp 35 g,white sugar 22 g and butter 32 g,after 17 min baking at surface fire temperature 210℃,bottom fire temperature 180℃,the crisp biscuits of carrot and sweet potato will loose texture,pure flavor and good taste.