摘要
以小米为主料采用微波膨化法研制小米雪饼,通过感官评定和物性分析仪评价雪饼的相关品质。将小米与淀粉配比、干燥温度、膨化剂含量三个单因素,经L9(33)正交试验优化。结果表明:淀粉与小米的物料配比为0.5:10、干燥温度为70℃、膨化剂含量为0.5%时,可制得有小米色泽,味道适中,口感酥脆,感官品质良好的雪饼。
Millet cracker was developed by microwave puffing and was assessed by sensory evaluation and physical analyzer.Three factors,the ratio of the millet to starch,drying temperature,content of expanding agent,were determined and optimized by the L9（33） orthogonal test.The results showed that the ratio of the millet to starch was 0.5：10,the drying temperature 70℃ and the content of expanding agent 0.5%.The millet cracker possesses unique millet color,moderate flavor and tastes crisp.
出处
《粮油食品科技》
2010年第4期31-33,共3页
Science and Technology of Cereals,Oils and Foods
关键词
小米雪饼
微波膨化
正交试验
millet rice cracker
microwave puffing
orthogonal experiment
