摘要
以黑木耳、低筋小麦粉为主要原料,添加油脂、绵白糖、小苏打、食盐、单甘酯、鸡蛋等辅料,生产黑木耳饼干。以低筋小麦粉的添加量为基准,鸡蛋、食盐、泡打粉的添加量分别为5%、1%、1.5%,采用单因素试验及正交试验方法对产品配方进行筛选。试验结果表明:当黑木耳添加量为15%、油脂添加量为35%、绵白糖添加量为35%、单甘酯添加量为0.4%时,黑木耳饼干感官评分最高。在此工艺条件下生产的黑木耳饼干口感酥松,香甜可口,黑木耳在饼干表面分布均匀,营养价值得到提高。
Abstract： With black fungus and wheat flours as main raw materials, grease, soft white sugar, baking soda, glycerin saltate, monostearate, egg and other auxiliary materials were added to produce black fungus biscuit. With wheat flour content as a benchmark, the dosage of egg, salt and baking powder was 5%, 1% and 1.5%, respectively. The single factor and orthogonal experiment were used to select the formula of product. The results showed that when black fimgus was 15%, grease was 35%, soft white sugar was 35% and glycerin monostearate was 0.4%, a highest sensory score of biscuits was got. Under these conditions, the black fungus biscuit had crisp taste and was sweet and delicious. Black fungus was distributed evenly on the surface of the bisulit, and its nutrient value enhanced.
出处
《粮食与油脂》
北大核心
2018年第2期65-68,共4页
Cereals & Oils
关键词
黑木耳
饼干
生产工艺
black fungus
biscuit
productive technology
