红薯薄饼焙烤工艺研究  

Study on baking technology of sweet potato biscuit

作　　者：苏宇静[1] 李瑜[2] 

机构地区：[1]宁夏大学机械工程学院,宁夏银川750021 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《广东农业科学》2011年第18期77-79,共3页Guangdong Agricultural Sciences

摘　　要：以红薯、面粉为主要原料,采用焙烤工艺加工成薄饼。通过单因素、正交试验及感官评定筛选出具有良好口感的红薯薄饼的最佳工艺参数。结果表明,红薯用量70%、糖用量23%、糖油比1∶0.9、食盐用量1.0%时,红薯薄饼的风味最佳。Using baking processing technology to make sweet potato biscuit,with sweet potato and flour as the main raw material.Through sensory evaluation,orthogonal optimal parameters selected the best parameter of the most favorite sweet potato biscuit.The results showed that the flavor of sweet potato biscuit was relatively the best when sweet potato 70%,sugar 23%,the ratio of sugar and oil was 1∶0.9,and salt was 1.0%.

关 键 词：红薯 薄饼 焙烤工艺 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]