摘要
以马铃薯为主要材料,运用单因素和正交试验优化马铃薯-燕麦全粉混合粉酥性饼干的配方。结果表明:马铃薯-燕麦全粉混合粉酥性饼干的最佳配方为以混合粉质量为基准(马铃薯全粉70%、燕麦全粉15%、中筋小麦粉15%),色拉油30%、果葡糖浆25%、泡打粉1.4%。在此配方下制得的马铃薯-燕麦全粉酥性饼干感官和质构评价优良。
Potato granules as raw material,single factor test and orthogonal test were used to optimize the formula of potato oatmeal crisp biscuit.The optimized formula was as follows:based on the mass of mixed powder(70%potato granule,15%whole oat flour,15%medium wheat flour),30%auxiliary salad oil,25%fructose syrup,1.4%baking powder.In this formula,the potato oatmeal crisp biscuit has good sensory and texture evaluation.
作者
孟婷婷
梁霞
刘超
周柏玲
MENG Ting-ting;LIANG Xia;LIU Chao;ZHOU Bai-ling(Institute of Functional Food of Shanxi,Shanxi Agricultural University,Shanxi Key Laboratory of Characteristir Agro-Broductc Processing,Taiyuan 030031,Shanxi,China;Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau,Taiyuan 030031,Shanxi,China)
出处
《粮食与油脂》
北大核心
2021年第8期125-128,共4页
Cereals & Oils
基金
“十三五”国家重点研发计划项目(2017YFD0401201)
山西省农业科学院农业科技创新研究课题“山西特色杂粮功能成分分析及其食品开发”(YCX2019T06)。
关键词
马铃薯全粉
燕麦全粉
酥性饼干
单因素试验
正交试验
potato granule
whole oat flour
crisp biscuit
single factor test
orthogonal test
