摘要
以小麦粉和甘草粉为主要原料制作甘草馕。以感官评分为指标,在单因素试验的基础上通过响应面法优化甘草馕的配方工艺。结果表明:最优配方为以小麦粉质量为基准,甘草粉添加量3.00%、加水量48.00%、酵母粉添加量0.90%、植物油添加量6.00%,在此条件下制作的甘草馕金黄明亮,口感佳。
Licorice Nang was maked using wheat flour and licorice flour as the main raw materials.Based on single factor tests,the formula technology of licorice Nang was optimized by response surface methodology using sensory score as index.The results showed that the optimal formula was based on the mass of wheat flour,amount of licorice flour 3.00%,amount of water 48.00%,amount of yeast 0.90%,and amount of vegetable oil 6.00%.Under these conditions,the licorice Nang was golden and bright,with a good taste.
作者
康洁
尼格尔热依·亚迪卡尔
冯作山
杨域宁
保虎德
KANG Jie;NIGARY Yadikar;FENG Zuo-shan;YANG Yu-ning;BAO Hu-de(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;Xinjiang Key Laboratory of Fruit Postharvest Science and Technology,Urumqi 830052,Xinjiang,China)
出处
《粮食与油脂》
北大核心
2024年第2期94-99,共6页
Cereals & Oils
基金
自治区重点研发计划项目(2021B02001-2)。
关键词
甘草
馕
响应面法
感官评分
licorice
Nang
response surface methodology
sensory score
