香菇饼干配方的优化
Optimization of the Formula for Mushroom Cookies
马露 1李志轩1
作者信息
- 1. 石嘴山工贸职业技术学院,宁夏 石嘴山 753000
- 折叠
摘要
为提高饼干的营养价值,以香菇为原料研制了一款饼干,并以感官评价为指标,通过单因素试验和正交试验对香菇饼干的配方进行优化.结果表明,香菇饼干的最佳配方为香菇粉添加量10 g、黄油添加量36 g、白砂糖添加量 18 g、小苏打添加量 0.4 g和牛奶添加量 5 g.按照此配方制作的香菇饼干口感酥脆,香气四溢,备受人们喜爱,丰富了香菇产品的种类.
Abstract
In order to improve the nutritional value of biscuits,a biscuit was developed from mushroom,and the formula of mushroom biscuit was optimized by single factor test and orthogonal test.The results showed that the best formula of mushroom biscuits was 10 g of mushroom powder,36 g of butter,18 g of granulated sugar,0.4 g of baking soda and 5 g of milk.The mushroom cookies made according to this formula are crispy and overflowing in aroma,which is highly loved by people and enrich the variety of mushroom products.
关键词
香菇饼干/配方优化/正交试验Key words
mushroom cookies/formula optimization/orthogonal experiments引用本文复制引用
出版年
2024
NETL
NSTL
万方数据