中国果菜2024，Vol.44Issue(11)：33-37,5.DOI:10.19590/j.cnki.1008-1038.2024.11.007
蓝莓磨牙棒工艺研究
Research on the Process Optimization of Blueberry Molar Stick
摘要
Abstract
In order to develop molar stick biscuits with high nutritional value,blueberries were used as raw materials and sensory scores were used as indicators,on the basis of single factor test,the biscuit formula was optimized by orthogonal test.The results showed that based on the quality of rice flour(100%),the best formula of blueberry rice flour molar was low gluten flour 43%,corn starch 29%,milk powder 11%,sugar powder 43%,egg white 50%,milk 43%,rice oil 11%,butter 14%,blueberry juice 85%.The blueberry molar stick was baked at 140℃for 60 minutes,and the sensory score was the highest.The product had uniform color,sweet and sour taste,smooth surface without cracks,moderate hardness,chewing resistance,good grinding effect,and high nutritional value.关键词
蓝莓/磨牙棒/感官评分/正交试验Key words
Blueberry/molar stick/sensory scores/orthogonal test分类
轻工纺织引用本文复制引用
任伟伟,徐欣欣,邱彦国,高金明,张艾青..蓝莓磨牙棒工艺研究[J].中国果菜,2024,44(11):33-37,5.基金项目
潍坊市科技发展计划项目(2018GX056) （2018GX056）
