摘要
以感官评分为指标,通过单因素试验和正交试验优化石榴籽饼干的制作工艺。结果表明:石榴籽饼干的最佳配方为黄油添加量19g、糖粉添加量10g、可可粉添加量4 g、石榴籽粉添加量4 g、鸡蛋添加量8 g;最佳焙烤条件为面火为170℃,底火140℃先焙烤16 min再160℃焙烤3 min。此时,制得的石榴籽饼干品质良好。
According to sensory score, processing technic of pomegranate seed biscuits was optimized by single factor and orthogonal experiment. The results showed that the factors that the optimum formula was butter 19 g, sugar powder 10 g, cocoa powder 4 g, pomegranate seed powder 4 g and egg 8 g.The best baking conditions were as follows: 170 ℃ surface layer temperature, 140 ℃ button layer temperature firstly baked for 16 min, and then 160 ℃ button layer temperature for 3 min. Under these conditions, the biscuit with good quality was obtained.
出处
《粮食与油脂》
北大核心
2017年第10期80-83,共4页
Cereals & Oils
基金
河南省教育厅科技攻关重点项目(16A210013)
河南省高等学校科技创新团队支持计划(15IRTSTHN016)
关键词
石榴籽
饼干
感官评定
加工工艺
pomegranate seed
biscuit
sensory evaluation
processing technic