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[摘要]
本试验应用单因素试验和正交试验法结合感官评价,对影响营养富硒饼干质量的传统发酵工艺各因素进行了研究,试验结果表明:在第一次调粉时加入富硒酵母量0.56%、水29%、富硒酵母发酵时间6 h;第二次调粉时加入小苏打0.52%,食盐1.8%,饼干焙烤温度240 ℃。运用此最优工艺参数制得一种夹酥均匀、口感酥脆的营养富硒型发酵饼干。
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[Abstract]
Single factor test and orthogonal design were used to study the quality of a selenium-enriched fermented biscuit, combining with the sensory evaluation. The technological parameter were optimized to produce the crisp biscuit containing abundant Se. Results showed that the optimum conditions were as follows selenium-enriched yeast 0.56%, the first frementation water 29% and the time 6h. In the second fermentation stage, the best conditions wer baking soda 0.52%, salt 1.8% and fermentation temperature 240 ℃.
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