农业科技与装备
農業科技與裝備
농업과기여장비
AGRICULTURAL SCIENCE & TECHNOLOGY AND EQUIPMENT
2014年
9期
51-53
,共3页
黑豆渣粉%紫薯粉%正交试验%桃酥%最佳工艺
黑豆渣粉%紫藷粉%正交試驗%桃酥%最佳工藝
흑두사분%자서분%정교시험%도소%최가공예
black soybean residue powder%purple sweet potato powder%orthogonal test%walnut cake%optimum technology
为提高传统桃酥制品的钙含量及蛋白质利用率，在传统配方基础上添加黑豆渣粉、紫薯粉，通过正交设计确定高钙紫薯桃酥最佳工艺参数。试验结果表明：紫薯粉与面粉形成预拌粉（比例为20∶80），其他成分的添加量分别为绵白糖45%、豆油40%、黑豆渣粉25%、复配膨松剂（小苏打和泡打粉比例1∶2）1.7%。
為提高傳統桃酥製品的鈣含量及蛋白質利用率，在傳統配方基礎上添加黑豆渣粉、紫藷粉，通過正交設計確定高鈣紫藷桃酥最佳工藝參數。試驗結果錶明：紫藷粉與麵粉形成預拌粉（比例為20∶80），其他成分的添加量分彆為綿白糖45%、豆油40%、黑豆渣粉25%、複配膨鬆劑（小囌打和泡打粉比例1∶2）1.7%。
위제고전통도소제품적개함량급단백질이용솔，재전통배방기출상첨가흑두사분、자서분，통과정교설계학정고개자서도소최가공예삼수。시험결과표명：자서분여면분형성예반분（비례위20∶80），기타성분적첨가량분별위면백당45%、두유40%、흑두사분25%、복배팽송제（소소타화포타분비례1∶2）1.7%。
In order to improve the traditional walnut cake products of calcium and protein utilization, black bean dregs powder and pur-ple potato powder are added into the traditional formula. Orthogonal design determines the optimum technological parameters of high calcium in purple potato walnut cake. The result showed that the proportion of pre-blent flour of purple sweet potato powder and wheat powder was 20∶80, and the other ingredients were: 45% soft sugar, 40%vegetable oil, 25% black soybean residue powder and 1.7% com-plex leavening agent and the baking soda and multiple baking powder were in the proportion of 1∶2.
