| 蓝莓渣玛格丽特饼干研制 |
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| 引用本文： | 高鲲,田晓玲,姜云龙.蓝莓渣玛格丽特饼干研制[J].辽宁农业职业技术学院学报,2020,22(1):5-8. |
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| 作者姓名： | 高鲲 田晓玲 姜云龙 |
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| 作者单位： | 辽宁农业职业技术学院,辽宁 营口 115009 |
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| 摘 要： | 将蓝莓渣制成粉添加到玛格丽特饼干中,制成具有保健功能的新型饼干。利用感官评定方法,通过单因素和正交试验确定最优配方为蓝莓渣添加量5%,熟蛋黄添加量16%,糖粉添加量30%,盐添加量1%。
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| 关 键 词： | 蓝莓渣 玛格丽特饼干 配方 |
Research on the Formula of Margaret Biscuit with Blueberry Sludge |
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| GAO Kun,TIAN Xiaoling,JIANG Yunlong.Research on the Formula of Margaret Biscuit with Blueberry Sludge[J].Journal of Liaoning Agricultural Vocation-Technical College,2020,22(1):5-8. |
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| Authors: | GAO Kun TIAN Xiaoling JIANG Yunlong |
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| Institution: | (Liaoning Agricultural Technical College,Yingkou 11509,China) |
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| Abstract: | The blueberry slag powder was added to Margaret biscuit to make a new biscuit with health care function.Using the method of sensory evaluation,the optimal formula was determined by single factor and orthogonal test to be 5%of blueberry residue,16%of ripe yolk,30%of sugar powder and 1%of salt. |
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| Keywords: | blueberry slag Margaret biscuit Formula health care |
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