摘要
以紫色马铃薯全粉、低筋小麦粉、木糖醇、白砂糖为原料制作紫色马铃薯全粉曲奇饼干。通过单因素试验和响应面进行优化试验,以曲奇饼干的感官评分为指标,确定其最佳生产配方,即以混合粉(紫色马铃薯全粉∶低筋面粉)比例30∶70,白砂糖和木糖醇分别占20%、10%,黄油添加量60%,鸡蛋添加量20%。此配方制得的曲奇饼干外观和口感最佳。
The process of purple potato powder cookies was optimized through single factor experiment and response surface methodology using purple potato powder,low-gluten flour,xylosic alcohol,sugar as raw materials.And sensory scores was chosen as evaluation index of cookies.The results showed that the optimum conditions were as follows:the proportion 30∶70 in purple potato flour and low gluten flour,the addition of sugar 20%,xylosic alcohol 10%,butter 60%,egg 20%.The cookies made with this formula had the best appearance and taste.
作者
刘莉
余梦婷
黄华
毕韬韬
罗跃
LIU Li;YU Mengting;HUANG Hua;BI Taotao;LUO Yue(Department of Food Science and Technology,Moutai College,Renhuai,Guizhou 564502,China)
出处
《农产品加工》
2022年第22期1-4,12,共5页
Farm Products Processing
基金
遵义市科技局市校联合科技研发资金项目(遵市科合HZ字[2021]327号)
2022年国家级大学生创新创业训练计划项目(202214625001X)。
关键词
紫色马铃薯全粉
曲奇饼干
响应面法
purple potato powder
cookies
response surface methodology
