本文已被：浏览 1832次 下载 932次
投稿时间：2016-05-25
投稿时间：2016-05-25
中文摘要: 以薏仁粉和低筋蛋糕粉为原料，采用感官评价与质构仪测定的方法，通过单因素和正交试验研究了薏仁粉添 加量、黄油添加量、糖粉添加量和水的用量对薏仁饼干感官评分与酥脆性的影响，结果表明，薏仁饼干的最佳配方参数 为：薏仁粉添加量 20 g、黄油添加量 35 g、糖粉添加量 35 g、水的用量为 60 g，烘烤条件为面火 195 ℃、底火 165 ℃、烘烤时 间为 10 min。按此最佳配方制作的薏仁饼干口感酥脆、风味独特、品质优良。
Abstract:Using Coicis powder and low gluten wheat flour as raw material， the effect of Coicis powder， butter， sugar and water additive amount on sensory evaluation and fracturability were probed by single factor and or－ thogonal experiment successively， and texture analyzer combines sensory evaluation as methods. The results showed that Coicis biscuits with optimum sensory quality were obtained by Coicis powder 20 g， butter 35 g， sugar 35 g， water 60 g， the baking temperature of the surface was 195 ℃and the bottom was 165 ℃， baking time was 10 min. According to optimal formula had crispy taste， unique flavor and excellent quality.
keywords: Coix seed orthogonal test biscuit baking texture
文章编号：201703019 中图分类号： 文献标志码：A
基金项目:贵州省重大科技专项（黔科合重大专项字[2014]6023 号）
| Author Name | Affiliation |
| LI Zhi， XU Li*， FENG Jia-jia | School of Liquor and Food Engineering， Guizhou University， Guiyang 550025， Guizhou， China |
引用文本：
津ICP备20000603号-1