| 芒果饼干制作配方的研究 |
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| 引用本文： | 李春发,徐峥嵘.芒果饼干制作配方的研究[J].保鲜与加工,2012,12(3):41-43. |
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| 作者姓名： | 李春发 徐峥嵘 |
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| 作者单位： | 玉溪农业职业技术学院,云南玉溪,653106;玉溪农业职业技术学院,云南玉溪,653106 |
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| 摘 要： | 以芒果和低筋面粉为主要原料制作芒果饼干,通过正交试验优化主要原辅料的配比,确定芒果饼干的最佳配方为:低筋面粉56.82%,芒果浆25%,鸡蛋9.09%,白砂糖9.09%。以此配方制得的芒果饼干色泽金黄光亮,口感甜美酥脆,具有芒果特有的香气与营养。
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| 关 键 词： | 饼干 芒果 感官品质 配方 |
Study on Formulation of Mango Biscuit Production |
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| LI Chun-fa
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XU Zheng-rong.Study on Formulation of Mango Biscuit Production[J].Storage & Process,2012,12(3):41-43. |
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| Authors: | LI Chun-fa XU Zheng-rong |
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| Institution: | (Yuxi Agriculture Vocation Technical College,Yuxi 653106,China) |
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| Abstract: | The study took mango and low gluten flour as the main raw materials to make mango biscuit. The ratio of the raw and supplemental materials were optimized by orthogonal experiment. The optimum formula of mango biscuit was as follows: low gluten flour was 56.82%, mango pulp was 25%, egg was 9.09%, white sugar was 9.09%. The mango biscuit made from that formulation showed golden yellow color, tasted sweet and crisp, and had specific flavor and nutrition of mango. |
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| Keywords: | biscuit mango sensory quality formulation |
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