| 紫薯饼干的研制 |
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| 引用本文： | 张怡,边皎君.紫薯饼干的研制[J].粮食流通技术,2016(18):98-101. |
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| 作者姓名： | 张怡 边皎君 |
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| 作者单位： | 运城学院生命科学系,山西 运城,044000 |
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| 摘 要： | 以紫薯全粉、小麦粉为主要原料,通过单因素试验和正交试验,研究紫薯饼干的最佳配方。试验结果表明,紫薯饼干的最佳配方为:小麦粉130 g,绵白糖35 g,鸡蛋25 g,紫薯全粉20 g,植物油30 g,双效泡打粉2.5 g。
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| 关 键 词： | 紫薯饼干 最佳配方 感官品质 |
The Study of Purple Sweet Potato Biscuits |
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| Abstract: | The best formula of purple sweet potato biscuit was studied by single factor test and orthogonal test, with purple sweet potato powder and wheat lfour as the main raw material. The result showed that the best formula of purple sweet potato biscuits was as follows: wheat lfour 130g, soft white sugar 35g, eggs 25g, purple potato powder 20g, vegetable oil 30g, double baking powder 2.5g. |
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| Keywords: | Purple sweet potato biscuit Best formula Sensory quality |
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