马铃薯全粉饼干的研制与工艺优化

对多种马铃薯全粉进行理化性质分析,并将马铃薯全粉作为基础原料,研究马铃薯全粉饼干的加工工艺.在进行单因素实验基础上,设计了正交试验,优化了马铃薯全粉比例等参数,确定了最佳工艺条件为小麦粉85％、马铃薯雪花片状粉15％、细砂糖30％、蜡质变性淀粉5％、磷脂0.3％、玉米淀粉5％、棕油20％、水40％、磷酸二氢二钠0.08...

Development and Process Optimization of Whole Potato Flour Biscuits

The physical and chemical properties of potato flour were analyzed,and potato flour was used as the main raw material.The processing technology of potato flour biscuits was studied.Based on single factor experiment,an orthogonal experiment was designed to optimize the potato flour addition ratio.The optimum technological conditions were:wheat flour 85%.potato flake powder 15%,white granulated sugar 30%,waxy modified starch 5%,phospholipids 0.3%,corn starch 5%,palm oil 20%,water 40%,disodium dihydrogen phosphate 0.08%,ammonium bicarbonate 1.2%,baking soda 1%,sodium pyrosulfite 0.04%,salt 1.3%.The verification experiment shows that the biscuits produced under this condition have uniform color and golden yellow,can maintain the special flavor of potato,fine tissue morphology,obvious layers,crisp taste,pure flavor and no peculiar smell.