摘要
以马铃薯泥为主要原料,以黏米粉、蜂蜜、黄油、奶粉为辅料进行马铃薯饼皮的制作。通过单因素试验得到各因素的较优水平,再进行正交试验,以感官品质为评价标准,得到马铃薯饼皮的最优配方。试验结果表明,最佳工艺参数为马铃薯泥与黏米粉配比80∶20(全部为质量比),蜂蜜与马铃薯面团(马铃薯泥和黏米粉的混合物)配比20∶80,黄油与马铃薯面团配比4∶96,奶粉与马铃薯面团配比1∶99。
In this paper, the potato crust was processed with potato as main raw material, and with rice flour, honey, butter and powdered milk as auxiliary material. The optimum ratio of the potato crust was obtained through single factor test and or-thogonal test with sensory quality as the evaluation index. The results showed that the formula of product was as follows： the ratio of the potato mud and rice flour 8 0 ？ 2 0 （the proportion is all weight ratio）, the ratio of the honey and potato dough （the mixture of the potato mud and rice flour） 2 0：8 0 , the ratio of the butter and potato dough 4： 9 6 , and the ratio of the pow-dered milk and potato dough 1：99.
作者
郭徐静
李玉昕
李晨阳
杨琳
曹志翔
朱俊玲
GUO Xujing;LI Yuxin;U Chenyang;YANG Lin;GAO Zhixiang;ZHU Junling(College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801,China)
出处
《农产品加工（下）》
2018年第2期1-3,共3页
Farm Products Processing
基金
山西省普通高等学校大学生创新创业训练项目"薏米土豆糕的研制与开发"(201610113054)
