| 山药曲奇的工艺研制 |
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| 引用本文： | 孙佳,田晓玲,柴虹宇,李荣芳.山药曲奇的工艺研制[J].农产品加工．学刊,2021(5). |
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| 作者姓名： | 孙佳 田晓玲 柴虹宇 李荣芳 |
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| 作者单位： | 辽宁农业职业技术学院 |
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| 基金项目： | 辽宁农业职业技术学院2020年院级科研项目(LNZ202022)。 |
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| 摘 要： | 以山药粉、低筋小麦粉为主要原料生产山药曲奇饼干,通过单因素试验和正交试验确定最优配方。结果表明,以12%的山药粉添加量添加到面粉中,再以山药低筋粉用量200 g,鸡蛋液用量45 g,黄油用量140 g,绵白糖用量60 g,奶粉用量25 g,于180℃/160℃下烘烤15 min,得到的山药曲奇饼干口感酥脆、品质优良。
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| 关 键 词： | 山药粉 曲奇饼干 单因素试验 正交试验 |
Study on the Processing Technology of Yam Cookies |
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| SUN Jia,TIAN Xiaoling,CHAI Hongyu,LI Rongfang.Study on the Processing Technology of Yam Cookies[J].Nongchanpin Jlagong.Xuekan,2021(5). |
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| Authors: | SUN Jia TIAN Xiaoling CHAI Hongyu LI Rongfang |
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| Institution: | (Liaoning Agricultural Technical College,Yingkou,Liaoning 115009,China) |
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| Abstract: | Yam powder and slow-gluten are used as main raw materials to make yam cookies.The optimal formula was determined by single factor test and orthogonal test,the results showed that the yam powder was added into the low-gluten wheat flour according to the proportion of 12 percent to prepare the yam low-gluten flour 200 g,egg pulp 45 g,butter 140 g,soft sugar 60 g,milk powder 25 g.Yam cookies baked at 180℃/160℃for 15 min were crispy on the palate and excellent in quality. |
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| Keywords: | yam powder cookies single factor test orthogonal test |
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