鸭梨果渣酥性饼干加工工艺及品质分析

Analysis of Processing Technology and Quality of Pear Pomace Crisp Biscuit

将鸭梨果渣应用于酥性饼干加工中,通过单因素影响实验、正交试验和感官评价确定生产工艺,并对饼干产品进行品质分析。结果表明:鸭梨果渣酥性饼干最佳配方为以面粉100 g为基准,在基础配方基础上添加鸭梨果渣30%、黄油45%、奶粉10%、白砂糖30%,此配方获得的饼干形态完整、薄厚均匀、颜色焦黄、口感酥脆、组织均匀且符合国家标准。

The pear pomace was applied in the processing of crisp biscuits.The production process was determined by single factor effect experiment,orthogonal experiment and sensory evaluation,and the quality of biscuit products was analyzed.The results showed that:The best formula for the biscuit was based on 100 g flour,and added with 30%pear pomace,45%butter,10%milk powder and 30%sugar on the basis of the basic formula.The cookies obtained from this formula are complete in form,uniform in thickness,brown in color,crisp in taste,uniform in tissue and meet national standards.