摘要
通过单因素试验和正交试验对板栗磨牙棒的制作工艺及品质进行分析。结果表明,板栗磨牙棒的最佳配方为板栗粉添加量25 g,低筋粉添加量80 g,黄油添加量21 g,糖粉添加量20 g。本试验设计的新型板栗磨牙棒甜度适宜,磨牙效果好,营养价值较高。
The processing technology and quality of Castanea mollissima molars stick were analyzed by single factor test and orthogonal test. The results showed that the best formula of Castanea mollissima molars was 25 g of chestnut powder, 80 g of low gluten powder, 21 g of butter and 20 g of powdered sugar. The new Castanea mollissima molars stick designed in this experiment has appropriate sweetness, good molar effect and high nutritional value.
作者
邢东辉
杨辉
何鹏程
柳昇
耿纪峰
王宝刚
XING Donghui;YANG Hui;HE Pengcheng;LIU Sheng;GENG Jifeng;WANG Baogang(School of Tourism,Xinyang Vocational and Technical College,Xinyang 464000,China;College of FoodScience,Xinyang Agriculture and Forestry University,Xinyang 464000,China)
出处
《食品安全导刊》
2023年第4期128-130,共3页
China Food Safety Magazine
关键词
板栗
磨牙棒
特色
感官评价
Castanea mollissima
molar stick
characteristic
sensory evaluation
