摘要
以红枣、燕麦、低筋粉为主要原料,制作红枣燕麦酥性饼干.在单因素试验的基础上进行正交试验,以感官评定为指标,优化红枣燕麦酥性饼干的最佳配方,并对该配方下制作饼干的质构特性及理化性质进行检测.结果表明,红枣燕麦酥性饼干的最佳配方为:以低筋面粉质量为基准100%,红枣粉14%、燕麦粉16%、黄油20%、糖粉35%、鸡蛋20%、牛奶20%、植物油35%、双效泡打粉1.2%.该配方制作的红枣燕麦酥性饼干外表金黄、口感酥脆、有独特的红枣燕麦风味,产品的质构特性及理化性质均符合标准.
With sensory evaluation as index,single factor experiment and orthogonal test were used to determine the optimal formula of red date oat pastry biscuits using red dates,oats and low-gluten flour as raw materials.The texture characteristics and physicochemical properties of the cookies made under the optimal formula were tested.The results showed that the optimal formula was as follows:based on mass of low-gluten flour as 100 %,red date powder 14 %,oat flour 16 %,butter 20 %,sugar powder 35 %,egg 20 %,milk 20 %,vegetable oil 35 %,double-effect baking powder 1.2 %.The red date oat pastry cookies made from this formula had a golden appearance,crisp texture,and a unique red date oat flavor.In addition,the texture and physicochemical properties of biscuits comply with national standards.
作者
黄夕瑶
卢梦宇
崔朝辉
张爱莉
张永清
HUANG Xiyao;LU Mengyu;CUI Zhaohui;ZHANG Aili;ZHANG Yongqing(School of Chemical Engineering and Materials,Xuchang University,Xuchang 461000,China;Henan Provincial Key Laboratory of Food Safety Biolabeling Rapid Inspection Technology,School of Food and Pharmacy,Xuchang University,Xuchang 461000,China)
出处
《许昌学院学报》
CAS
2024年第5期75-79,共5页
Journal of Xuchang University
关键词
红枣
燕麦
感官评定
饼干
red rates
oats
sensory evaluation
biscuit
