摘要
以紫薯、核桃为主要原料研制紫薯核桃双层饼干,通过单因素试验确定紫薯泥用量、核桃碎用量和烘烤温度对饼干品质的影响,再通过正交试验确定紫薯核桃双层饼干的最佳配方和工艺。结果表明,影响紫薯核桃双层饼干感官品质各因素主次顺序为烘烤温度>紫薯泥用量>核桃碎用量,紫薯核桃双层饼干的最佳配方和工艺中各组分用量为低筋面粉100 g,紫薯泥20 g,核桃碎15 g,植物油30 g,小苏打0.5 g,鸡蛋5 g,牛奶10 g,绵白糖30 g,上火温度170℃,下火温度150℃。由此配方和工艺制得的紫薯核桃双层饼干颜色鲜亮,色泽均匀,核桃碎层呈现金黄色,紫薯泥层呈现紫罗兰色,并有紫薯和核桃的特殊风味,口感细腻、甜味适中。
Purple sweet potato and walnut double-layer biscuit was developed with purple sweet potato and walnut as main raw materials.The effects of purple sweet potato mud,walnut kernel and baking temperature on biscuit quality were determined by single factor experiment,and then the optimum formula and technology of purple sweet potato and walnut double-layer biscuit were determined by orthogonal experiment and sensory analysis.The results showed that the order of the factors affecting the sensory quality of purple potato walnut biscuit was baking temperature>purple potato mud>walnut kernel.The best formula and process of purple potato walnut biscuit was low gluten flour 100 g,purple potato mud 20 g,walnut kernel 15 g,vegetable oil 30 g,baking soda 0.5 g,egg 5 g,milk 10 g,sugar 30 g,heating 170℃,heating 150℃.The purple potato walnut double-layer biscuit prepared by the formula and process had bright color and uniform color,the walnut broken layer was cash yellow,the purple potato mud layer was violet color,and had the special flavor of purple potato and walnut,with delicate taste and moderate sweetness.
作者
郑焕芹
孙小凡
吕燕
孔峰
郭尚敬
张杰昌
ZHENG Huanqin;SUN Xiaofan;LV Yan;KONG Feng;GUO Shangjing;ZHANG Jiechang(College of Agronomy and Agricultural Engineering,Liaocheng University,Liaocheng,Shandong 252000,China)
出处
《农产品加工》
2023年第23期26-29,34,共5页
Farm Products Processing
基金
山东省农业科技园区产业提升工程项目(2019YQ035)
低温烘焙宠物粮工艺配方研发及关键技术项目(K22LD05)。
关键词
紫薯
核桃
双层饼干
正交试验
配方
工艺
purple sweet potato
walnut
double layer biscuit
orthogonal test
formula
technology
