[关键词]
[摘要]
对以马铃薯,莜麦面和小麦面为主要原料加工制作新型复合饼干进行了研究。确定了产品的最佳工艺配方为:马铃薯泥占20%,莜麦面占28%,小麦面占12%,植物油占8%,白砂糖占16.7%,蛋黄占8%,小苏打占0.5%,食盐0.6%,全脂奶粉占1.2%,水占5% g。远红外烘烤参数为:上火180 ℃,下火150 ℃,15 min。产品感官性状良好,兼具马铃薯和莜麦的营养保健功能。
[Key word]
[Abstract]
The processing technology of a crisp biscuit using potato, naked oat flour and wheat flour was studied. By the single factor and orthogonal experiments, the optimal formula of the product were found as follows: mashed potato content of 20%, naked oat flour content of 28%, wheat flour content of 12%, oil content of 8%, sugar content of 16.7%, egg yolk content of 8%, NaHCO3 content of 0.5%, salt f content of 0.6%, whole milk powder content of 1.2%, and water content of 5%. The toasting parameters by far infrared ray were: the upper fire temperature 180 ℃, the bottom fire temperature 150 ℃, and the toasting time for 15 min. The achieved biscuit had good sensory quality and possessed the nutritional-healthy function of both the potato and the naked oat.
[中图分类号]
[基金项目]