【摘要】 将藕粉取代部分低筋粉并加入保健食材红枣,研制出更为营养美味的藕粉红枣酥性饼干。设置影响饼干品质较大的因素:藕粉添加量、枣浆添加量、糖粉添加量作为试验因子,通过单因素试验和正交试验,得出产品的最佳配方(以低筋粉和藕粉总质量为基准100%)为低筋粉添加量60%,藕粉添加量40%,糖粉添加量30%,枣浆添加量40%,黄油添加量43%,色拉油添加量24%,纯牛奶添加量5%;焙烤条件为上火180℃,下火120℃,烘烤时间10 min。在此条件下制作出的藕粉红枣酥性饼干色泽深红、口感酥脆、口味香甜、后味浓郁、枣香四溢。更多还原

【Abstract】 The nutritious and delicious crisp biscuit with lotus root starch and red jujube was made by using lotus root starch instead of some low gluten flour,and adding red jujube into the basic recipe. The main factors affecting biscuit quality were set as test factors,such as lotus root starch contents,jujube pulp contents and sugar powder contents. The optimum formula for making crisp biscuit with lotus root starch and red jujube was determined by single factor and orthogonal test:low gluten powder 60%,lotus root starch 40%,sugar powder 30%,jujube pulp 40%,butter 43%,salad oil 24% and milk 5%(the total weight of low gluten powder and lotus root starch was 100%),baking temperature 180 ℃/120 ℃ for 10 min. Under these conditions, crisp biscuit with lotus root starch and red jujube has dark red color,crisp taste,sweet taste,strong aftertaste and overflowing jujube fragrance.更多还原