蜂蜜、啤酒酵母粉中式桃酥的配方优化

Optimization of Chinese Peach Crisp Made of Honey and Beer Yeast Powder

通过单因素试验研究了啤酒酵母粉添加量、蜂蜜添加量、酥油添加量、绵白糖添加量4个因素对桃酥品质的影响,并在单因素试验的基础上,采用响应面优化试验,确定了蜂蜜与啤酒酵母粉中式桃酥的最佳配方为:啤酒酵母粉8 g,蜂蜜8 g,低筋面粉82 g,绵白糖22 g,酥油33 g,鸡蛋50 g,泡打粉2 g。

Through single factor experiments,the influence of beer yeast powder,honey,ghee,and soft sugar on the quality of peach crisps was studied.Based on single factor experiments,response surface optimization experiments were used to determine The best recipe for Chinese peach crisp with honey and beer yeast powder is 8 g beer yeast powder,8 g honey,82 g low-gluten flour,22 g soft white sugar,33 g ghee,50 g eggs,and 2 g baking powder.