本文已被：浏览 1661次 下载 403次
投稿时间：2018-10-09
投稿时间：2018-10-09
中文摘要: 慈姑营养丰富，为提高其利用价值，将烘干所得慈姑全粉加入曲奇饼干中，讨论慈姑粉添加量对曲奇饼干品质特性的影响。结果表明，慈姑全粉的添加对饼干品质有明显的影响。在单因素试验基础上，以感官评分作为响应值，通过响应面法得到慈姑全粉曲奇饼干的最佳配方：低筋面粉100%，慈姑粉添加量25%，黄油添加量55%，鸡蛋添加量15%，糖粉添加量30%。
Abstract:The sagittaria has abundant nutritional value.In order to improve its utilization value，the dehydrated sagittaria powder was added to the cookies.The effects of the amount of sagittaria powder on the quality characteristics of cookies were discussed.The results showed that the addition of dehydrated sagittaria powder had a significant effect on the quality of cookies.On the basis of single-factor experiments，sensory scores were used as response values.The best formula of dehydrated sagittaria powder cookies by response surface methodology was the 100%low-gluten flour with 25%dehydrated sagittarius powder，55%butter，15%egg liquid，and the 30%sugar powder.
文章编号：201915021 中图分类号： 文献标志码：
基金项目:川菜发展研究中心科研项目（CC17Z09）；四川旅游学院科研创新团队基金（2018SCTUTD05）
| Author Name | Affiliation |
| JI De-rong，QIAO Ming-feng，HE Jiang-hong，ZENG Zuo-yu，HE Lian，GUI Chao | College of Food and Technology，Sichuan Tourism College，Chengdu 610100，Sichuan，China |
引用文本：
津ICP备20000603号-1