文献类型：期刊文献

中文题名：紫色马铃薯全粉桃酥的研制开发

英文题名：Research and Development of the Purple Potato Flour Walnut Short Pastry

作者：童丹[1,2];韩黎明[1,2];刘玲玲[1,2];原霁虹[1,2];陈亚兰[1,2];王芳[1,2]

第一作者：童丹

机构：[1]定西师范高等专科学校,甘肃定西743000;[2]甘肃中医药大学,甘肃定西743000

第一机构：甘肃中医药大学定西校区

年份：2018

卷号：24

期号：11

起止页码：42

中文期刊名：天津农业科学

外文期刊名：Tianjin Agricultural Sciences

基金：甘肃省自然科学基金项目(1506RJZJ327);2018年甘肃省高等学校科研项目(2018A-181)

语种：中文

中文关键词：紫色马铃薯全粉;桃酥;单因素试验;正交试验;感观品质

外文关键词：purple potato flour;walnut short pastry;single factor test;orthogonal experiments;sensory quality

摘要：通过单因素试验和正交试验确定了紫色马铃薯全粉桃酥的最佳配方为:小麦面粉与紫色马铃薯全粉质量比为3∶2,鸡蛋20%,黄油25%,白糖30%,食用油10%,泡打粉1.5%,白芝麻适量,烘烤炉温为180~220℃,时间约15 min。按照这一配方加工的紫色马铃薯全粉桃酥具有独特的马铃薯风味,薯香浓郁、口感润泽,无甜腻感,内部组织细腻,松软有弹性,感观品质和质构特性优良。紫色马铃薯全粉桃酥既开发了紫色马铃薯主食化的新途径,提高了传统桃酥的营养价值,又增加了桃酥的花色品种,具有良好的市场前景。
The best recipe for purple potato flour walnut short pastry has been defined that wheat flour and purple potato flour mass ratio was 3 ∶2 through single factor and orthogonal experiments. The best formula included eggs 20%, butter 25%, sugar 30%, vegetable oil 10%, baking powder 1.5%, defined amount white sesame. baking temperature 180~220 ℃, baking time 15 min. According to the above formula processed purple potato powder walnut short pastry has a unique potato flavor, sunch as potato-rich, moist taste,no sense of sweet, internal organization delicate, puffy and mildly, excellent organoleptic qualities and textural properties. Purple potato flour walnut short pastry has developed the new ways about purple potato was changed into staple food to improve the nutritional value of traditional walnut short pastry. Simultaneously, purple potato flour walnut short pastry increases the cake varieties and has a good market prospects.