紫色脚板薯饼干制作工艺的研究

Development of the Purple Dioscorea alata Biscuits

研究开发紫色脚板薯饼干的工艺,为脚板薯的高值加工利用提供理论支持。以低筋面粉、紫色脚板薯干制粉为主要原料,白砂糖、黄油等为辅料,采用单因素试验和正交试验设计,通过饼干色泽、质地和感官评价确定脚板薯饼干的最佳配方。结果表明,制作紫色脚板薯饼干的最佳配方为在100 g混粉中脚板薯粉和低筋面粉混合比例4∶6,白砂糖用量25 g,黄油用量35 g,此配方下生产的紫色脚板薯饼干酥脆可口、甜而不腻,呈现明显的紫色。

Research and develop the technology of the purple Dioscorea alata biscuits to provide theoretical support for the high-value processing and utilization of purple Dioscorea alata.With low gluten flour and dried purple Dioscorea alata flour as the main raw materials,white sugar and butter as auxiliary materials,the best formula of purple Dioscorea alata biscuits was determined through the evaluation of biscuits' color,texture and senses.The results showed that the best formula for making purple Dioscorea alata biscuits was that the mixing ratio of purple Dioscorea alata flour and low gluten flour was 4∶6,the amount of white granulated sugar was 25 g,and the amount of butter was 35 g.The purple Dioscorea alata biscuits produced under this formula were crisp and delicious,sweet but not greasy,and presented obvious purple.