CAJ | 학술논문

以紫薯、白薯、白砂糖、大豆油和面粉等为原料,依据感官质量作为评价指标,通过正交试验确定出紫薯菊花酥的最佳配方.紫薯菊花酥水油皮制作的最佳配方为:以500 g面粉为基准,大豆油使用量占面粉的23%,白薯泥占27%,水占27%,白砂糖占20%;紫薯菊花酥酥皮制作的最佳配方为:以500 g面粉为基准,大豆油使用量占面粉的62%,白砂糖占40%;紫薯菊花酥馅心制作的最佳配方为:以500 g紫薯泥为基准,大豆油使用量占紫薯泥的6.5%,白砂糖占25%,卡拉胶占1.0%.
이자서、백서、백사당、대두유화면분등위원료,의거감관질량작위평개지표,통과정교시험학정출자서국화소적최가배방.자서국화소수유피제작적최가배방위:이500 g면분위기준,대두유사용량점면분적23%,백서니점27%,수점27%,백사당점20%;자서국화소소피제작적최가배방위:이500 g면분위기준,대두유사용량점면분적62%,백사당점40%;자서국화소함심제작적최가배방위:이500 g자서니위기준,대두유사용량점자서니적6.5%,백사당점25%,잡랍효점1.0%.
@@@@The best formula of purple sweet potato chrysanthemum pastry that was made of purple sweet potato, white sweet potato,white granulated sugar, soybean oil and flour was determined based on the sensory quality as evaluation index. The best formula of purple sweet potato chrysanthemum pastry water and oil paste taken 500 g flour as a benchmark:soybean oil 23%, white sweet potato 27%, water 27%, white granulated sugar 20%;the best formula of purple sweet potato chrysanthemum pastry paste taken 500 g flour as a benchmark:soybean oil 62%, white granulated sugar 40%. The best formula of purple sweet potato chrysanthemum pastry stuffing taken 500 g purple sweet potato as a benchmark:soybean oil 6.5%, white granulated sugar 25%;carrageenan 1.0%.