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优化沙棘全果粉饼干配方工艺

Yingying LIU,Qiuyu WANG,Zhongwen CAO

Grain Processing（2020）

Cited 1|Views4
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Abstract
以沙棘全果粉、小麦低筋面粉、全蛋液、糖粉、黄油为原料,开发沙棘全果粉饼干.并且通过单因素试验和响应面实验优化沙棘全果粉饼干配方工艺,确定最优配方为:沙棘全果粉添加量为17％、全蛋液添加量为13％、糖粉添加量为54％.此最佳配方生产出的饼干沙棘风味突出,口感松脆细腻.
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