小杂粮酸奶松饼的制作工艺研究

松饼是生活中常见的一种营养价值较高的食物,深受消费者尤其是青少年和儿童的喜爱,以荞麦粉、黑米粉、黑豆粉、玉米粉按一定比例代替小麦粉制作酸奶松饼,通过单因素试验和响应面试验优化得出最佳工艺为鸡蛋用量56.84 g,酸奶用量84.20 g,白砂糖用量11.92 g,小杂粮用量57.74 g,小杂粮添加配比1∶1∶1∶1 (黑豆粉∶玉米粉∶黑米粉∶荞麦粉),此工艺制作的小杂粮酸奶松饼色泽诱人、富有弹性、甜度适中、感官评价较高。

Study on the Fabrication Technology of Grain Yogurt Muffins

Muffins are common in life rich in nutritious food,deeply loved by consumers,especially teenagers and children,this experiment selected buckwheat flour,black rice flour,black bean powder,corn flour in a certain proportion instead of wheat flour as the main material for the production of yoghurt muffins,through single-factor and response surface experiments optimization to obtain the best process:egg added 56.84 g,yogurt added 84.20 g,sugar added 11.92 g,grain added 57.74 g,grain added ratio 1∶1∶1∶1(black bean powder∶corn flour∶black rice flour∶buckwheat powder),the grain yogurt muffin made in this process bright color,elastic,moderate sweet sensory evaluation was high.