山药红枣饼干工艺研究

Study on the Processing Technology of Chinese Yam and Jujube Biscuit

采用单因素试验和正交试验法对山药红枣饼干的最佳配方进行研究,确定山药红枣饼干的最佳配方,即以100 g低筋面粉为基准(100%),山药泥添加量为75%,红枣泥添加量为12%,黄油添加量为40%,木糖醇添加量为15%,一个蛋黄。该配方制出的山药红枣饼干色泽诱人,山药风味浓郁,甜度适中,口感酥松、细腻。由此制得的山药红枣饼干外观和内在质量都较好,风味能被消费者所接受,并且营养价值高于普通饼干。

The optimum formula of yam and red dates biscuit was studied by single-factor test and orthogonal test method,and the optimum formula of yam and red date biscuit was determined as follows:100 g low gluten flour was used as the benchmark(100%),and the amount of yam puree was 75%,12%red date puree,40%butter,15%xylitol,and one egg yolk.The yam and red dates biscuits prepared by this formula are attractive in color,rich in yam flavor,moderate in sweetness,and crispy and delicate in taste.The obtained yam and red dates biscuit have good appearance and inner quality,the flavor can be accepted by consumers,and the nutritional value is higher than that of the ordinary biscuit.