黑芝麻山药酥的研制  

Preparation of Black Sesame and Chinese Yam Cookies

作　　者：贾娟[1] 韩文凤[2] 郭志芳[1] 

机构地区：[1]漯河职业技术学院食品工程系,河南漯河462002 [2]漯河职业技术学院食品研究所,河南漯河462002

出　　处：《食品研究与开发》2013年第12期64-67,共4页Food Research and Development

摘　　要：以黑芝麻、山药粉、蔗糖、甘草、棕榈油、食用油、鸡蛋等为原辅料,依据感官质量作为评价指标,通过单因素试验和正交试验确定出加工黑芝麻山药酥的油皮最佳组合A3B4C3D2,即当山药粉的添加量为55%,甘草汁的添加量40%,蔗糖的添加量为28%,棕榈油30%时,馅料的最佳组合A2B2C2,即蔗糖25%,植物油30%,卡拉胶为0.6%时产品的质量最好。The black sesame and Chinese yam cookies which was made from black sesame seed,Chinese yam powder,sugar,liquorice,palm oil,edible oil,eggs and other materials as raw material was determined.The best formula with the sensory quality as evaluation targets was obtained by the single and orthogonal experiment.The best formula of oil skin was A3B4C3D2,which was Chinese yam 55 %,licorice juice 40 %,Sugar 28 %,palm oil 30 %.The best formula of stuffing was A2B2C2,which was Sugar 25 %,plant oil 30 %,carrageenan 0.6 %.

关 键 词：黑芝麻 山药 甘草汁 酥饼 最佳工艺 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]