添加紫色马铃薯全粉的韧性饼干制作工艺研究  

Study on the Processing Technology of Tough Biscuits with Purple Potato Powder

作　　者：刘莉 黄华 朱思洁 肖燕 LIU Li;HUANG Hua;ZHU Si-jie;XIAO Yan(Department of Food Science and Technology,Moutai College,Renhuai 564500,Guizhou,China)

机构地区：[1]茅台学院食品科学与工程系

出　　处：《食品研究与开发》2019年第20期92-95,共4页Food Research and Development

基　　金：贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]453)

摘　　要：以紫色马铃薯全粉、低筋粉等为主要原料生产紫色马铃薯全粉饼干。以饼干的感官评分为评价指标,通过单因素试验和正交试验,确定混合粉比例、白砂糖加量、食用油和小苏打添加量。结果表明,紫色马铃薯全粉饼干的最佳生产配方为紫色马铃薯全粉与低筋粉的质量比为30∶70,白砂糖添加量为25%,食用油添加量为30%,小苏打添加量为1.4%。Purple potato flour and low gluten flour were used as raw materials to make biscuits in this study.The proportion of flour blends,dosage of sugar,edible vegetable oil and baking soda were determined through single factors and orthogonal experimental designs.And sensory scores was chosen as evaluation index of biscuits.The results showed that the optimum formula of purple potato flour biscuits were as follows:the proportion was 30∶70 in purple potato flour and low gluten flour,sugar was 25%,edible vegetable oil was 30%and baking soda was 1.4%.

关 键 词：紫色马铃薯全粉 饼干 感官评价 最佳配方 加工工艺 

分 类 号：TS2[轻工技术与工程—食品科学与工程]