摘要
采用单因素和正交试验,以感官评分和剪切力为指标,确定紫薯藜麦饼干的最佳配方。结果表明,最佳工艺配方为:低筋粉16 g,藜麦粉7 g,紫薯泥11 g,起酥油8 g,蛋黄6 g,糖粉4 g,奶粉5 g,焙烤温度130℃,烘烤时间9 min,在此工艺下紫薯藜麦饼干感官评分最高94分,剪切力2.86 N。
The optimum formula of purple potato-quinoa was determined by single factor and orthogonal test with sensory evaluation and shearing force as the index.The results were as following:low gluten flour 16 g,quinoa flour 7 g,purple potato 11 g,shortening 8 g,egg yolk 6 g,sugar 4 g,milk powder 5 g,baking temperature of 130℃,baking time 9 min.Under the conditions,the highest of sensory score 94 points,the shear stress was 2.86 N.
作者
付丽红
唐琳清
FU Li-hong;TANG Lin-qing(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第9期57-61,共5页
Food Research and Development
基金
山西省重点研发计划(201603D21102-)
山西农业大学引进博士科研启动项目(2013YJ32)
关键词
紫薯
藜麦
饼干
感官评分
剪切力
purple sweet potato
quinoa
biscuits
sensory quality
shear force
