紫薯燕麦饼配方优化研究  

Study on Formula Optimization of Purple Sweet Potato Oat Cake

作　　者：杨薇红[1] 童斌[1] 曹淼[1] 韩艳丽[1] 洪文龙[1] 许俊齐[1] 

机构地区：[1]江苏农林职业技术学院,江苏句容212400

出　　处：《农产品加工（下）》2017年第10期43-45,共3页Farm Products Processing

基　　金：江苏农林职业技术学院科研重点项目(2010B02)

摘　　要：紫薯与燕麦是颇受市场欢迎的食品功能性原料,为研发以紫薯、燕麦为主要原料的烘焙休闲食品,探讨了制作紫薯燕麦饼的配方及工艺,利用正交试验得到最佳配方。结果表明,最佳配方为紫薯泥用量150 g,燕麦片用量10 g,低筋面粉用量100 g,黄油用量15 g,鸡蛋用量20 g,白砂糖用量15 g,奶酪用量15 g,食盐用量0.15 g,以上火180℃,下火170℃,烘烤10 min,影响紫薯燕麦饼感官品质的因素依次是紫薯泥添加量燕麦片、黄油、低筋面粉。Purple sweet potatoes and oats were popular food functional raw materials. In order to develop baked snack food with purple potato and oat as main raw materials,the formula and process of making purple potato oat cake were discussed. The best formula was found by orthogonal test. Results showed the its process was: purple potato puree, 150 g oatmeal, 10 g,low gluten flour 100 g,butter 15 g,egg 20 g,sucrose 15 g,cheese 15 g,salt 0.15 g,to fire 180 degrees,170 degrees lower fire,baking 10 min. The factors affecting the sensory quality of the purple potato oat cake were followed by the amount of purple potato puree,followed by oatmeal,butter,the amount of low gluten flour.

关 键 词：紫薯 燕麦 饼干 烘焙 配方 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]