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。
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.
出处
《保鲜与加工》
CAS
2012年第3期41-43,共3页
Storage and Process
关键词
饼干
芒果
感官品质
配方
biscuit
mango
sensory quality
formulation
