期刊论文

Process optimization of peach gum biscuit

中文

武汉轻工大学学报

2095-7386

2022

41

01

90-95

10.3969/j.issn.2095-7386.2022.01.015

原桃胶中主要成分分析（项目编号：whpu-2019-cg-085）；

本校为第一机构

为助力地方特色桃胶产业发展、提高桃胶的深加工率，研制开发了一种以低筋面粉及桃胶粉为主要原材料制作的桃胶饼干。实验先通过单因素研究桃胶粉、黄油及白砂糖粉的添加量对桃胶饼干感官品质的影响，再通过L9（3~4）的正交实验进行感官评价分析，获得桃胶饼干的最佳工艺配方。实验数据分析显示，桃胶饼干的最佳配方为每100 g低筋面粉中添加15 g桃胶粉、35 g白砂糖、25 g黄油、0.5 g小苏打、0.3 g食盐，以上火温度为180℃、下火温度为170℃烘烤10 min为最佳烘焙条件，饼干厚度约为2 mm。制作而成的饼干，外观光滑均匀，色泽呈浅棕色，风味独特，极大提高了桃胶的商业开发价值，有利于桃胶产地丘...

In order to develop the local specialty peach gum industry and improve the deep processing rate of peach gum,a peach gum biscuit made of low-gluten flour and peach gum powder as the main raw materials was developed.Firstly,the effect of the addition of peach gum powder,butter and white sugar powder on the sensory quality of peach gum biscuits was studied through a single factor experiment,and then sensory comprehensive evaluation was carried out by L9(34)orthogonal experiment to determine the optimum formulation of peach gum biscuit.The results...