紫山药酥性饼干的研制  

Development of purple yam biscuits

作　　者：孙佳[1] 路红波[1] 贾金辉[1] 柴虹宇[1] 王心哲 梁文珍[1] SUN Jia;LU Hong-bo;JIA Jin-hui;CHAI Hong-yu;WANG Xin-zhe;LIANG Wen-zhen(Liaoning Agricultural Technical College,Yingkou 115009,Liaoning,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《粮食与油脂》2022年第9期104-106,132,共4页Cereals & Oils

基　　金：辽宁农业职业技术学院2020年院级科研项目(Lnz202022)。

摘　　要：以紫山药、低筋面粉、木糖醇和黄油为主要原料,通过单因素试验和正交试验得到最优配方。以紫山药粉和低筋面粉的混合粉质量为基准,紫山药粉20%、黄油40%、木糖醇18%、全蛋液8%、柠檬酸0.3%、食盐0.6%、泡打粉0.8%、水6%,以此配方生产的紫山药酥性饼干营养丰富,具有良好的工业生产前景。Taking purple yam,low gluten flour,xylitol and butter as the main raw materials.The optimal formula was obtained by single factor test and orthogonal test.Based on the mixed powder mass of purple yam powder and low gluten flour,purple yam powder 20 %,butter 40 %,xylitol 18 %,whole egg liquid 8 %,citric acid 0.3 %,table salt 0.6 %,baking powder 0.8 %,water 6 %,the purple yam biscuit produced by the formula was rich in nutrition and has a good industrial production prospect.

关 键 词：紫山药 木糖醇 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]