摘要
以黑木耳和菊芋粉为原料制作黑木耳菊芋饼干。通过单因素试验和正交试验分析得到最优工艺配方:木耳粉与菊芋粉配比、黄油添加量、木糖醇添加量、脱脂牛奶添加量分别为1∶1,25%,15%,25%。得到的产品色泽纯正、浓郁,外观形态完整,内部结构细腻,产品风味独特,口感酥脆。最优工艺配方组成产品的理化指标分别为含水量5.03 g/100 g,脂肪20.15 g/100 g,蛋白质11.03 g/100 g,灰分1.52 g/100 g,产品符合国标标准。
This article took black fungus and chrysanthemum powder as raw materials,making black fungus chrysanthemum cookies.Identification by single factor experiment and optimal process formula was obtained by orthogonal test analysis,addition ratio of wood ear powder and chrysanthemum powder,butter addition,addition of xylitol,addition of skim milk respectively:1∶1,25%,15%,25%.Products obtained pure color,strong color,the appearance was complete,internal structure was delicate,product flavor unique,the taste was crispy.The physical and chemical indexes of the optimal process formulation group were:water content 5.03 g/100,fat 20.15 g/100 g,protein 11.03 g/100 g,grey 1.52 g/100 g,products conform to national standards.
作者
钟宝
刘亚路
ZHONG Bao;LIU Yalu(Jilin Agricultural Science and Technology University,Jilin,Jilin 132101,China)
出处
《农产品加工》
2021年第12期39-42,共4页
Farm Products Processing
关键词
黑木耳
菊芋
感官评价
添加量
black fungus
jerusalem artichoke
sensory evaluation
addition
