摘要
采用单因素及正交实验相结合的方法,探讨了马铃薯全粉对酥性饼干感官品质的影响。结果表明,马铃薯全粉酥性饼干的最佳配方为:全粉30%,白砂糖40%,色拉油30%,疏松剂1.4%。以此最佳配方生产出的产品口感酥松,风味纯正,品质优良。
By means of the combined methods of elemental factor and orthogonal test,the effects of potato granules on the sensory quality of the cookie.The result shows that the quality of cookie is best with the condition of the amount of potato granules 30%,sugar 40%,grease 30% and loosen agent 1.4%.
出处
《食品科技》
CAS
北大核心
2010年第9期201-204,共4页
Food Science and Technology
关键词
马铃薯全粉
饼干
配方
potato granules
cookie
formulation
