马铃薯全粉韧性饼干的配方研究与优化  

Research and optimization of the recipe of potato whole flour toughness biscuits

作　　者：黄益前 凌佳欣 旷云璐 彭雨婷 Huang Yiqian;Ling Jiaxin;Kuang Yunlu;Peng Yuting(College of Food Science and Technology,Sichuan Tourism University,Sichuan 610100)

机构地区：[1]四川旅游学院食品学院,成都610100

出　　处：《粮食与食品工业》2023年第5期38-43,49,共7页Cereal & Food Industry

基　　金：四川旅游学院大学生创新创业项目基金(202211552054)。

摘　　要：为丰富韧性饼干种类,将马铃薯全粉用于制作韧性饼干,通过单因素试验和响应面优化试验,优化马铃薯全粉韧性饼干的制作配方。结果表明:马铃薯全粉韧性饼干最佳配方为(以低筋面粉质量为基准)马铃薯全粉添加量12%、糖粉37%、黄油23%、全蛋液18%。此配方制作的马铃薯全粉韧性饼干感官评分最高,具有马铃薯特有的风味,且断面组织结构层次清晰,口感酥脆。In order to enrich the types of toughness biscuits,potato whole powder was added to toughness biscuits,and optimize experiments with univariate and response surfaces,so as to determine the production recipe of potato whole powder toughness biscuits.The results showed that the best recipe for potato whole flour toughness biscuit was 12%of whole potato flour,37%of powdered sugar,23%of butter and 18%of whole egg liquid(based on the quality of Low-gluten flour).Potato whole flour toughness biscuit made in this condition has the highest sensory score.It has the unique flavor of potato,and the cross section structure is clear and the taste is crisp.

关 键 词：马铃薯全粉 韧性饼干 响应面 配方 

分 类 号：TS201[轻工技术与工程—食品科学]