白萝卜饼干产品的研制

Study on Biscuit with White Radish

为改善饼干的风味,提高其营养价值,该研究开展了一种新型的具有独特风味的萝卜口味饼干产品的制作。通过单因素试验,探索不同用量的白萝卜、白砂糖、黄油、鸡蛋对萝卜味饼干产品质量的影响,并利用正交试验确定萝卜饼干产品的最佳配方为:低筋面粉120g、萝卜60g、白糖30g、起酥油40g、鸡蛋30g。在此工艺下,该饼干产品口感外脆内酥,甜度适中,有着淡淡的萝卜味,且具有一定保健价值,是一种风味独特的新产品。

In order to improve the flavor and nutritional value of biscuit,a new type of radish biscuit with unique flavor was studied in this paper.Through single factor test,the influence of different dosage of white radish,white sugar,butter and egg on the quality of radish flavor biscuit products was studied,and the optimal formula of radish biscuit products was determined by orthogonal test as follows:120g of low-gluten flour,60g of radish,30g of white sugar,40g of shortening and 30g of egg.Under this process,the biscuit product was crisp outside and inside,with moderate sweetness and light radish flavor,which had certain health care value and was a new product with unique flavor.