| 紫薯桃酥的研制开发 |
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| 引用本文： | 郭玲玲,陈景鑫,张巍.紫薯桃酥的研制开发[J].农业科技与装备,2012(7):71-73. |
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| 作者姓名： | 郭玲玲 陈景鑫 张巍 |
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| 作者单位： | 齐齐哈尔工程学院,黑龙江齐齐哈尔,161005 |
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| 摘 要： | 为开发形态、色泽、气味、口感俱佳的保健型紫薯桃酥,采用单因素试验和正交试验方法,探讨紫薯桃酥最佳工艺配方。试验结果表明:紫薯桃酥的最佳配方为白砂糖40%、豆油40%、紫薯20%、小苏打和泡打粉比例1.0∶2.0。
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| 关 键 词： | 紫薯 桃酥 正交试验 配方 工艺参数 |
Research and Development of Purple Sweet Potato Walnut Cake |
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| GUO Lingling, CHEN Jingxin, ZHANG Wei.Research and Development of Purple Sweet Potato Walnut Cake[J].Agricultural Science & Technology and Equipment,2012(7):71-73. |
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| Authors: | GUO Lingling CHEN Jingxin ZHANG Wei |
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| Institution: | (Qiqihaer Vocational College, Qigihar Heilongjiang 161005, China) |
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| Abstract: | Single factor experiment and orthogonal test were adopted to study the optimum ingredients for making purple sweet potato walnut cakes. The result shows the optimum formula is as follows: sugar 40%, vegetable oil 40%, purple sweet potato20%, the proportion of baking soda and multiple baking powder is 1∶2 which accounts 0.5% of flour. The new kind of product has obvious advantage compared with common walnut short pastry on health functions. |
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| Keywords: | purple sweet potato walnut short pastry orthogonal test technical parameters |
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