摘要
以低筋面粉和油莎豆为主料,添加玉米油、蜂蜜、泡打粉等辅料,通过单因素和正交试验,研究油莎豆用量、玉米油用量、蜂蜜用量、泡打粉用量对油莎豆饼干感官品质的影响,得到油莎豆饼干最佳工艺配方。结果表明:以低筋面粉质量为基准,油莎豆用量15%、玉米油用量30%、蜂蜜用量25%、泡打粉用量1.0%,鸡蛋用量8%、食盐用量0.2%、水用量14%时,制作出的饼干味道口感最佳,外形最美观,感官评分最高。
Using low-gluten flour and Cyperus esculentus L.as the main ingredients,corn oil,honey,baking powder and other ingredients were added.Through single factor and orthogonal experiments,the effects of the amount of Cyperus esculentus L.,corn oil,honey,and baking powder on the sensory quality of Cyperus esculentus L.biscuits were studied,and the best formula of Cyperus esculentus L.biscuits was obtained.The results showed that based on the mass of low-gluten flour,Cyperus esculentus L.15%,corn oil 30%,honey 25%,baking powder 1.0%,egg 8%,salt 0.2%,and water 14%.The produced biscuits had the best taste and texture,the most beautiful appearance,and the highest sensory score.
作者
杨端
YANG Duan(Zhengzhou industrial application technology college,Zhengzhou 451100,Henan,China)
出处
《粮食与油脂》
北大核心
2021年第3期99-101,127,共4页
Cereals & Oils
基金
河南省教育厅高等学校重点科研项目(18A360023)。
关键词
油莎豆
饼干
配方
Cyperus esculentus L.
biscuit
formula
