摘要
将小米进行预处理,用于饼干的生产。采用单因素及正交分析方法,应用英国物性仪对小米酥性饼干成品进行物理性质的测定和分析,并结合感官测定结果,确定出小米酥性饼干的最佳配方。结果表明:油脂添加量对产品感官品质的影响最大,其次是疏松剂的添加量、小米粉的添加量、白砂糖的添加量。小米酥性饼干的最佳配方为:小米粉100%,白砂糖40%,色拉油40%,疏松剂0.8%。以此最佳配方生产出的产品口感疏松舒适,风味纯正,品质优良。
In order to make more nutrient biscuits we add manufactured millet to it. To make sure millet biscuits optimum formulation, we conduct the test of single factor and orthogonal test. Through the analysis of physics character and sensory evaluation, the best formulation of producing millet biscuits is determined. Physics character is examined by Texture Analyzer madding from British. The result shows that the most significant effect on food＇ s sensory evaluation is the amount of grease, and others are the amount of loosen agent, millet and sugar. The quality of biscuits is best with the condition of the amount of millet 100 %, sugar40 %, grease 40 % and loosen agent 0.8 %.
出处
《食品研究与开发》
CAS
北大核心
2009年第6期78-81,共4页
Food Research and Development
关键词
小米
饼干
配方
millet
biscuit
formulation
