摘要
以面粉、马铃薯全粉为原料,研究开发马铃薯全粉桃酥。以色泽、香气、口感和滋味、组织状态为感官评价因素,采用正交实验和模糊数学综合评价相结合的方法,优化马铃薯桃酥配方。结果表明,马铃薯桃酥的优化配方为:面粉∶马铃薯全粉85g∶15g,白砂糖用量35g,起酥油用量45g,泡打粉用量3g。生产的桃酥颜色金黄,香气浓郁,口感酥脆,组织均匀。
The research and development of potato powder walnut cake use flour, potato powder as raw material. To the color, aroma, taste and flavor, state of organization for sensory evaluation factor, adopting the method of combining orthogonal experiment and fuzzy mathematics comprehensive evaluation, optimization of potato walnut cake formula. The results show, the optimized formulation of potato walnut cake is： flour ： potato powder 85g：15g, sugar 35g, shortening 45g, baking powder 3g. The production of walnut cake is golden color, strong aroma, taste crisp, and homogeneous microstructure.
出处
《食品与发酵科技》
CAS
2014年第6期58-60,63,共4页
Food and Fermentation Science & Technology
基金
陕西省科技攻关项目(2012K02-14)
关键词
马铃薯全粉
模糊数学
桃酥
配方
potato powder
fuzzy mathematics
walnut cake
formulation
