CAJ | 학술논문

通过正交实验获得魔芋韧性饼干的最佳制作工艺,即面粉100 g、魔芋精粉0.4g、油脂3g、白砂糖25 g、水30g、奶粉6g、食盐0.5 g、碳酸氢钠0.8 g、碳酸氢铵0.2 g,经调粉、静置、辊轧、成型等工艺,在温度（上火/下火）220℃/220℃下烘烤6 min得成品.产品色泽均匀,呈棕黄色,口感松软,具有魔芋的清香味.
통과정교실험획득마우인성병간적최가제작공예,즉면분100 g、마우정분0.4g、유지3g、백사당25 g、수30g、내분6g、식염0.5 g、탄산경납0.8 g、탄산경안0.2 g,경조분、정치、곤알、성형등공예,재온도（상화/하화）220℃/220℃하홍고6 min득성품.산품색택균균,정종황색,구감송연,구유마우적청향미.
The optimal formula of konjac tough biscuit were obtained by orthogonal experiment,and namely wheat flour 100 g,konjac flour 0.4 g,emulsifier 3 g,white sugar 25 g,water 30 g,milk powder 6 g, tablesalt 0.5 g,baking soda 0.8 g,edible ammonium bicarbonate 0.2 g,temperature(upper/bottom) 220℃/220℃,baking time 6.0min after mixing,placing,rolling and forming.The products are of uniform color,brownish yellow and taste soft and have its unique Konjac flavor.