摘要
以低筋面粉为主,辅以海红米粉,研制独具海红米香味、色泽和营养的新型司康饼。以感官评价为指标,采用单因素试验和正交试验法研究低筋面粉和海红米粉的混合比例、黄油和淡奶油的用量、烘烤温度和时间对司康饼感官品质的影响,最终确定产品最佳配方。结果表明,经过优化后的海红米司康饼的最佳配方为低筋面粉75 g,海红米粉25 g,黄油29 g,淡奶油40 g,糖粉25 g,鸡蛋20 g,泡打粉2.5g,食盐1.6 g;烘烤条件为烘烤温度170℃,烘烤时间34 min。
Using low gluten flour as the main raw material and sea red rice flour as the auxiliary material,integrating with sea red rice aroma,color and nutrition,a new type of scone was developed.Taking sensory evaluation as the index,single factor test and orthogonal test were used to study the effects of the mixing ratio of flour and sea red rice flour,butter addition and whipping cream addition,baking temperature and time on the sensory quality of scones,and finally the best formula of scone was determined.The results showed that the optimum formula of sea red rice scone was as follows:low gluten flour 75 g,sea red rice flour 25 g,butter 29 g,whipping cream 40 g,sugar flour 25 g,egg 20 g,baking powder 2.5 g,salt 1.6 g;baking temperature 170℃,baking time 34 min.
作者
林倩敏
刘海立
吴文龙
苏伟明
钟赛意
LIN Qianmin;LIU Haili;WU Wenlong;SU Weiming;ZHONG Saiyi(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,Guangdong 524000,China;Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing,Zhanjiang,Guangdong 524000,China)
出处
《农产品加工》
2021年第16期1-5,共5页
Farm Products Processing
基金
2020年度广东海洋大学创新创业训练计划项目(CXXL2020005)
2018年广东省高等教育教学改革项目(XJG201803)。
关键词
海红米
司康饼
配方
单因素试验
正交试验
sea red rice
scone
formula
single factor test
orthogonal test
