摘要
以马铃薯淀粉、小麦粉和云南精制火腿为主要原料,通过烘焙方式制备马铃薯云腿月饼。在单因素试验的基础上,以感官品质为评定指标,采用响应面法优化马铃薯云腿月饼的加工工艺,得到最优工艺条件为马铃薯全粉与小麦粉的配比为20∶80,猪油相对含量20%,云腿馅料与饼皮面团配比50∶50。
Mooncake with potato starch,wheat flour and Yunnan refined ham as main raw materials was prepared by baking.On the basis of single factor test,with sensory quality as the evaluation index,response surface method was used to optimize the processing technology of potato cloud ham mooncake,and the optimal processing conditions were obtained:potato flour and wheat flour ratio 20∶80,lard relative content 20%,filling cake crust ratio 50∶50.
作者
张俊祥
陆王惟
崔芮
朱碧芬
闫加桐
覃宇悦
ZHANG Junxiang;LU Wangwei;CUI Rui;ZHU Bifen;YAN Jiatong;QIN Yuyue(Yuxi Yami Green Snack Food Co.,Ltd.,Yuxi,Yunnan 652604,China;College of Agriculture and Food,Kunming University of Science and Technology,Kunming,Yunnan 650550,China)
出处
《农产品加工》
2020年第9期27-30,35,共5页
Farm Products Processing
基金
国家自然科学基金项目(21576126)。
关键词
马铃薯
云腿月饼
工艺优化
响应面法
potato
ham cake
technology optimization
response surface method
