摘要
以甜杏仁与蜂蜜为原料,研制甜杏仁蜂蜜酥性饼干。选取甜杏仁粉、起酥油、蜂蜜和绵白糖添加量等4个因素进行单因素实验,然后利用L9(34)正交设计进行工艺优化,对饼干理化指标进行检测分析。结果表明,杏仁酥性饼干的最佳配方为:甜杏仁粉添加量8%,起酥油添加量25%,蜂蜜添加量20%,绵白糖添加量20%。最佳焙烤参数为:面火180℃,底火150℃,时间14 min。在此条件下,制作饼干产品,风味纯正,品质优良。
The crisp biscuit with sweet almond and honey was produced with sweet almond as raw materials. The optimum formulation of crisp biscuit was obtained with the orthogonal design L 9（34） based on the single-factor experiment for sweet almond powder, shortening, honey and soft sugar addition. And the physical and chemical indicators for crisp biscuits were detected and analyzed. The results showed that the optimum formula of biscuits were sweet almond addition 8%, shortening 25%, honey 20% and soft sugar 20%. The best baking parameters of shaped dough in oven were surface temperature 180 ℃,primer 150 ℃, baking for 14 minutes. The biscuits made on this condition had a good flavor and excellent quality.
出处
《食品科技》
CAS
北大核心
2014年第1期116-119,共4页
Food Science and Technology
基金
辽宁省教育厅科学技术研究项目(L2012399)
辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题(LNSAKF2011014)
关键词
甜杏仁
蜂蜜
酥性饼干
工艺优化
sweet almond
honey
crisp biscuits
technology optimization
