《红薯饼干的生产工艺研究》摘要：红薯富含淀粉、果胶、氨基酸、膳食纤维、胡萝卜素、维生素A、B、C、E 及钙、钾、铁等 10 余种微量元素，除了具有减肥、抗癌等功效外。本论文介绍了详细介绍了其工艺配方和工艺操作要点,指出用红薯取代部分面粉生产的饼千具有一定的保健功能。最后我找到了红薯饼干的最佳配方是A1B2C1，小麦粉 90g，红薯 37g，糖 45g，油 22g，玉米淀粉 4g，小苏打0.56g。在此条件下制作的饼干感官评价得分为 93.4 分。并且从红薯加工与利用新技术趋势角度出发分析了中国红薯的资源优势以及现状和问题做出了分析和说明。最后对国内现代化红薯淀粉加工新技术做出自己的理解。关键字：红薯；生产工艺；营养价值；Study on the production technology of sweet potato biscuitAbsrtact：Sweet potato is rich in starch, pectin, amino acid, dietary fiber, carotene, vitamin A, B, C, E and more than 10 kinds of trace elements such as calcium, potassium, iron, etc. Nutritionists also praised sweet potatoes as "the most nutritionally balanced food". Sweet potato besides have reduce weight, fight cancer to wait for effect outside. In this paper, the process formula and the key points of operation are introduced in detail. Finally, I found the best recipe of sweet potato biscuit is A1B2C1, namely wheat flour 100 g, sweet potato 40 g, sugar 50 g, oil 24 g, corn starch 5 g, baking soda 0.65 g. The sensory evaluation score of biscuits made under this condition is 93.4. In the process of making sweet potato cookies, the comprehensive influence on the appearance, color, structure, flavor, taste and other qualities of the cookies is from the main to the second, followed by the content of sweet potato, sugar and oil. Baking temperature of 130 , for bottom surface fire at℃ 190 , sweet potato biscuits blond color products, crack spread evenly, degeneration℃ and refreshing, moderate sweetness, pure taste. And from the pr...
