摘要
为丰富饼干种类,对以低筋面粉为主要原料,添加马铃薯雪花粉制作马铃薯苏打饼干的工艺进行研究。以感官评分作为评价指标,通过单因素试验及正交试验考察马铃薯雪花粉添加量、黄油添加量、酵母添加量和烘烤时间对马铃薯苏打饼干感官品质的影响,确定马铃薯苏打饼干的最优制作工艺参数。结果表明,以100 g面粉为基准,马铃薯雪花粉添加量12 g,水油面团中黄油添加量20 g,酵母添加量2.2 g,其他原料为:高筋面粉20 g,低筋面粉80 g,白砂糖3.5 g,食盐1.6 g,奶粉2 g,鸡蛋液10 g,小苏打0.5 g,碳酸氢铵0.2 g。马铃薯苏打饼干经两次发酵后,上下火220℃烘烤13 min。按照最优工艺参数及相关工艺流程制作的马铃薯苏打饼干表面呈浅褐黄色,口感硬脆细腻,组织结构清晰,发酵香味及马铃薯特征风味浓郁。该试验为马铃薯雪花粉应用于休闲食品的研发提供了理论参考。
In order to enrich the types of crackers,the process of preparing Solanum tuberosum soda biscuits with lowgluten flour as the main raw material and Solanum tuberosum snowflake flour as supplementary materials was studied.With sensory score as evaluation index,the effects of the addition of Solanum tuberosum snowflake flour,butter,yeast and baking time on the sensory quality of Solanum tuberosum soda biscuits were investigated by single factor and orthogonal tests,and the optimal process parameters of Solanum tuberosum soda biscuits were determined.The results showed that with 100 g of flour as flour basis,the optimal process conditions were:Solanum tuberosum snowflake flour 12 g,butter in water-oil dough 20 g and yeast 2.2 g.Other raw materials including:high gluten flour 20 g,low gluten flour 80 g,white sugar 3.5 g,salt 1.6 g,milk powder 2 g,egg liquid 10 g,baking soda 0.5 g,ammonium bicarbonate 0.2 g.Solanum tuberosum soda biscuits were fermented twice and baked at 220℃for 13 minutes.The prepared Solanum tuberosum soda biscuits with the above process had light brown and yellow appearance,hard crisp and delicate taste,clear structure,and fermented aroma and rich Solanum tuberosum characteristic flavor.Which can provide a theoretical reference for the application of Solanum tuberosum snow pollen in the development of snack foods.
作者
岳乐乐
张涛
周琼
YUE Lele;ZHANG Tao;ZHOU Qiong(School of Modern Agriculture and Biotechnology,AnKang University Ankang,Ankang 725000,China;Crop Seed Station of Ankang,Ankang 725000,China)
出处
《保鲜与加工》
CAS
北大核心
2024年第2期15-22,共8页
Storage and Process
基金
陕西省重点研发计划项目(2022ZDLNY04-07)。
关键词
马铃薯雪花粉
苏打饼干
工艺
Solanum tuberosum snowflake flour
soda cracker
technology