摘要
以紫皮洋葱粉为特征风味原料,将其添加至酥性饼干配方中。以感官评价分值为指标,通过单因素试验和正交试验,确定了洋葱粉、全脂奶粉、起酥油和白砂糖的添加量。结果表明,洋葱酥性饼干的最佳工艺配方为洋葱粉添加量15%,全脂奶粉添加量5%,起酥油添加量40%,白砂糖添加量15%,在此工艺条件下制作的洋葱酥性饼干外形完整、口感酥脆、后味浓郁、酥松可口,感官评分最高为90.7分。洋葱酥性饼干食用方便、美味营养,增加了酥性饼干新的品种类别,同时也为洋葱产品的开发和深加工提供新思路和方法。
The purple onion powder was used as the characteristic flavor material,which was added to the crisp biscuit formula.Taking sensory evaluation score as an index,amount of onion powder,whole milk powder,shortening and sugar was determined by single factor test and orthogonal test.The results showed that the optimal formula of onion crisp biscuit was onion powder 15%,whole milk powder 5%,shortening oil 40%and sugar 15%.Under these conditions,onion crisp biscuits had complete appearance,crisp and delicious taste and better aftertaste,and got the highest sensory score of 90.7.Onion crisp biscuits were convenient for eating,delicious and nutritious,which added new varieties of crisp biscuits,and also provided new ideas and methods for the development and deep processing of onion products.
作者
王彩虹
纵曼利
刘玉洁
王景
刘生杰
WANG Caihong;ZONG Manli;LIU Yujie;WANG Jing;LIU Shengjie(College of Information Engineering,Fuyang Normal University,Fuyang,Anhui 236041,China;College of Biology and Food Engineering,Fuyang Normal University,Fuyang,Anhui 236037,China)
出处
《农产品加工》
2020年第16期33-37,共5页
Farm Products Processing
基金
国家级大学生创新训练项目(201913619005)
安徽省大学生创新创业训练计划项目(201813619005)
阜阳师范大学信息工程学院自然科学研究(一般)项目(FXG2020ZY02)。
关键词
洋葱
酥性饼干
加工工艺
洋葱粉
全脂奶粉
起酥油
白砂糖
onion
crisp biscuit
processing technology
onion powder
whole milk powder
shortening
sugar
