摘要
以青稞粉和红枣粉为主要材料,旨在配制青稞红枣饼干。通过单因素试验和正交试验优化青稞红枣饼干的工艺配方,确定青稞红枣饼干的工艺参数:青稞粉75%,木糖醇28%,水37%,黄油30%,红枣粉20%,鸡蛋17%,小苏打0.5%,泡打粉1%。用最佳配方制作的饼干具有青稞和红枣特有的风味,感官品质较好。青稞红枣饼干的质构特性数值在正常范围内,松密度为0.58 g/cm^(3),水分为3.2%,碱度为0.28%,出品率为59%,其中水分和碱度均符合国家要求。
The highland barley powder and red dates powder were used as major materials to make highland barley and red dates biscuits with ingredients. The process formula of highland barley and red dates biscuits by single factor test and orthogonal test was optimized. The optimum technological parameters were determined as follows: highland barley powder 75%, xylitol 28%, water 37%, butter 30%, red dates powder 20%, egg 17%, baking soda 0.5% and yeast 1%. Biscuits made with the best formula had the unique flavor of highland barley and red dates. It had high value. Its texture characteristics were in the normal range. Its loose density was 0.58 g/cm^(3);Moisture content was 3.2%;Alkalinity was 0.28%;Production rate was 59%. The moisture content and alkalinity conformed to national standards.
作者
贾湃湃
连倩
甘生智
肖明
崔明明
JIA Paipai;LIAN Qian;GAN Shengzhi;XIAO Ming;CUI Mingming(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016;Qinghai Dayao Ecological Agriculture Science and Technology Development Co.,Ltd.,Xining 810016;Agricultural Product Quality and Safety Risk Assessment Laboratory of Rural Ministry of Agriculture and Forestry,Qinghai Academy of Agricultural and Forestry Sciences,Xining 810016)
出处
《食品工业》
CAS
2021年第10期32-36,共5页
The Food Industry
基金
柴达木盆地万亩青稞耕地质量提升及绿色种植技术研究与示范,青海省海西州科技局2020重点研发与转化计划(206110504106091)。
关键词
青稞
红枣
饼干
质构特性
highland barley
red dates
biscuits
texture characteristics
