摘要
研究狗枣猕猴桃压缩饼干的最佳加工工艺。以感官评价为指标,在单因素分析的基础上,通过正交试验,优化工艺。结果表明压缩饼干的最佳配方:狗枣猕猴桃4 g,低筋面粉28 g,白砂糖15 g,奶粉3.5 g,油7 g,水7 g,小苏打0.2 g,上火180℃,下火170℃,烤制7 min。在此条件下制作的狗枣猕猴桃压缩饼干营养丰富,口感酥脆,可以作为零食、茶点、军旅食品等方便食品。
The processing technology of compressed biscuits with Actinidia kolomikta was studied. With sensory value as index, the conditions were optimzed by orthogonal experiment based on single factor analysis. The optimized conditions were as follows： Actinidia kolomikta 4 g, cake flour 28 g, sugar 15 g, milk powder 3.5 g, oil 7 g, water 7 g, baking soda 0.2 g, surface fi re temperature 180 ℃, bottom fi re temperature 190℃, and baking time 7 min. Under these conditions, the biscuits with Actinidia kolomikta were nutritious and crisp, which could used as snacks, refreshments and military food.
作者
杨娇
左丽丽
张潇伟
程欣
YANG Jiao;ZUO Li-li;ZHANG Xiao-wei;CHENG Xin(School of Public Health,Jilin Medical University,Jilin,132013,Jilin,China)
出处
《粮食与油脂》
北大核心
2018年第7期73-76,共4页
Cereals & Oils
基金
吉林医药学院大学生创新创业训练计划项目(2016c306)
吉林市科技创新发展计划项目(20165016)
关键词
狗枣猕猴桃
压缩饼干
正交试验
Actinidia kolomikta
compressed biscuit
orthogonal experiment
