摘要
以核桃为辅料制作核桃苏打饼干,在单因素试验的基础上,采用正交试验优化核桃苏打饼干配方,采用响应面试验优化核桃苏打饼干焙烤工艺条件。结果表明,核桃苏打饼干的最优配方为以低筋面粉100%计,各组分添加量为核桃30%,糖粉16%,黄油20%,牛奶40%,酵母2%,食盐0.8%,小苏打0.6%;其最优焙烤工艺条件为面火温度170℃,底火温度160℃,烘烤时间12 min。在此条件下,产品色泽、香气、质地和口感均为最优,营养价值高。
Walnut were used as additives to make walnut filled soda biscuit,on the basis of single factor experiment with orthogonal experiment to optimize the recipe of walnut soda biscuit,and with response surface experiment to baking processing.Results showed that the best recipe of walnut soda biscuit:in low-gluten flour 100%,walnut was 30%,sugar was 16%,butter was 20%,milk was 40%,yeast was 2%,salt was 0.8%,bicarb was 0.6%.The best baking processing:12 minutes at surface temperature 170℃and primer temperature 160℃.Under this conditions,product had best color,flavor,texture,taste and high nutritional value.
作者
黄琼
HUANG Qiong(Fujian Vocational College of Agriculture,Fuzhou,Fujian 350119,China)
出处
《农产品加工》
2025年第3期7-11,共5页
Farm Products Processing
关键词
核桃
饼干
响应面试验
加工工艺
感官评价
品质
walnut
biscuit
response surface methodology
processing technology
sensory evaluation
quality
