摘要
为提高传统桃酥制品的钙含量及蛋白质利用率,在传统配方基础上添加黑豆渣粉、紫薯粉,通过正交设计确定高钙紫薯桃酥最佳工艺参数。试验结果表明:紫薯粉与面粉形成预拌粉(比例为20∶80),其他成分的添加量分别为绵白糖45%、豆油40%、黑豆渣粉25%、复配膨松剂(小苏打和泡打粉比例1∶2)1.7%。
In order to improve the traditional walnut cake products of calcium and protein utilization, black bean dregs powder and pur-ple potato powder are added into the traditional formula. Orthogonal design determines the optimum technological parameters of high calcium in purple potato walnut cake. The result showed that the proportion of pre-blent flour of purple sweet potato powder and wheat powder was 20∶80, and the other ingredients were： 45% soft sugar, 40%vegetable oil, 25% black soybean residue powder and 1.7% com-plex leavening agent and the baking soda and multiple baking powder were in the proportion of 1∶2.
出处
《农业科技与装备》
2014年第9期51-53,共3页
Agricultural Science & Technology and Equipment
关键词
黑豆渣粉
紫薯粉
正交试验
桃酥
最佳工艺
black soybean residue powder
purple sweet potato powder
orthogonal test
walnut cake
optimum technology
