南瓜藜麦饼干制作工艺研究

AbstractIn this study,pumpkin flour and quinoa flour were used as the main raw materials to makepumpkin quinoa biscuits.According to the sensory evaluation,the optimal formula andprocessing parameters of pumpkin quinoa biscuit were optimized by single factor andorthogonal test.The results showed that when the addition ratio of pumpkin flour and quinoapowder was 80:20 (100 g in total),vegetable oil was 20%,sugar was 25%,salt was 1%,whole egg liquid was 20%,skimmed milk powder was 10%,Baking soda 0.5%,mixing timewas 10 minutes,baking time was 10 minutes,surface fire temperature was 185 C,bottomfire temperature was 160 C,the quality of biscuits was the best.Key words:pumpkin;quinoa;biscuits;processing technology