摘要
为提高牦牛乳糕点质量品质，采用单因素实验考察酥油、曲拉、蕨麻及红糖用量对糕点品质的影响。然后采用us（6^4）均匀设计试验对牦牛乳糕点配方进行优化，实验数据进行二次多项式逐步回归模型分析。结果表明，酥油、曲拉、蕨麻及红糖用量对糕点感官品质影响效果显著，较好的配方为酥油19．8 g，曲拉31 g，蕨麻34 g，红糖16．7 g，奶皮5 g和红枣2 g。
17 order to improve the quality of yak milk pastry, the effect of ghee, qula, potentilla anserine power and brown sugar additivequality were explored in single factor experiments and the additive quality of the four facts were studied through uniform design methodolo-gy. The results demonstrated that the effect of ghee, qula, potentiUa anserine power and brown sugar on yak milk pastry were remarkable.The optimum formula for yak milk pastry was composed of ghee 19.8 g, qula 31 g, potentilla anserine power 34 g, brown sugar 16.7 g,urum 5 g,jujube powder 2 g.
作者
闫忠心
靳义超
YAN Zhongxin JIN Yichao(Qinghai Academy of Animal Science and Veterinary Medicine, Xining 810016, China Qinghai University of Ani- mal Science and Veterinary Medicine,Xining 810016, China)
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第12期55-57,共3页
China Dairy Industry
基金
国际科技合作计划项目(2014-HZ-806)
关键词
均匀设计
牦牛乳
糕点
配方
uniform design
yak milk
pastry
formula
