安徽农业科学2016，Vol.44Issue(30)：74-76,94,4.
辣木苏打饼干的研制
Study on Processing Technology of Moringa oleiferaSoda Cracker
摘要
Abstract
Objective] The optimal preparation technique for Moringa oleifera soda biscuit was determined.[Method] With Moringa oleifera powder as main material,based on the single-factor and orthogonal test,effects of the amount of Moringa oleifera powder,yeast,edible oil,NaHCO3 on soda biscuit taste were studied.[Result] The order of factors influencing sensory evaluation was Moringa oleifera powder,edible oil,NaHCO3 , yeast.The optimum conditions were as follows:the amount of Moringa oleifera powder 350 g/kg,yeast 18 g/kg,edible oil 170 g/kg and NaHCO3 6 g/kg.Under the above conditions,the crackers were obtained with crisp taste and unique flavor.[Conclusion] The study can provide theoretical guidance for the industrial processing of Moringa oleifera soda biscuit.关键词
辣木/苏打饼干/工艺/配方Key words
Moringa oleifera/Soda cracker/Technology/Formula分类
轻工纺织引用本文复制引用
匡钰,史文斌,苏琳琳,李守岭,林兴文..辣木苏打饼干的研制[J].安徽农业科学,2016,44(30):74-76,94,4.基金项目
云南省科技计划项目（2014DK036）。 （）
