胡萝卜粉苏打饼干配方研究  

Study on formula of carrot powder soda biscuit

作　　者：张海容 李晖[1] 赵冬敏[1] 张海涛 ZHANG Hai-rong;LI Hui;ZHAO Dong-min;ZHANG Hai-tao(Sport Institute of Dezhou University,Dezhou 253000,Shandong,China;Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,Jiangsu,China)

机构地区：[1]德州学院体育学院,山东德州253000 [2]江苏畜牧兽医职业学院,江苏泰州225300

出　　处：《粮食与油脂》2021年第5期119-122,共4页Cereals & Oils

基　　金：校级横向课题(hx-2019124)。

摘　　要：以面粉、黄油为主要原料,选用胡萝卜粉、天然黄油、小苏打和活性干酵母添加量进行单因素和正交试验,以饼干的感官评分为考察指标,优化苏打饼干配方。结果表明:最佳配方为以水油面团中高筋粉和低筋粉总质量为基准,胡萝卜粉8%、黄油40%、小苏打0.8%、活性干酵母7%。以此配方制作的饼干感官评分高,微生物指标、理化检验、致病菌及总砷含量均符合国标要求。Flour and butter were used as the main raw materials,carrot powder,natural butter,baking soda and active dry yeast were selected for single factor and orthogonal experiments.The sensory score of biscuits was used as the inspection index to optimize the formula of soda biscuits.The results showed that the best formula was as follows:taking the total mass of high gluten flour and low gluten flour in water-oil dough as benchmark,carrot powder 8%,butter 40%,baking soda 0.8%and active dry yeast 7%.The biscuits made with the formula had high sensory scores,and the microbiological indicators,physical and chemical tests,pathogenic bacteria and total arsenic content all met the requirements of the national standard.

关 键 词：胡萝卜粉 梳打饼干 感官评分 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]