蜂蜜与啤酒酵母粉曲奇的配方研制

蜂蜜与啤酒酵母粉曲奇的配方研制

TS213.22; 本文以低筋面粉为主要原料,以蜂蜜、黄油、啤酒酵母粉等为辅料,制作蜂蜜啤酒酵母曲奇饼干.在单因素试验考察蜂蜜的添加量、啤酒酵母粉的添加量、糖的添加量基础上,通过响应面试验确定了制作蜂蜜啤酒酵母曲奇的最佳配方和工艺为低筋面粉45 g、黄油30 g、蜂蜜13 g、糖17 g、啤酒酵母粉3 g、鸡蛋20 g和泡打粉3 g.在此基础上制作出来的蜂蜜啤酒酵母曲奇口感松软酥脆,香味浓厚,表面无杂质,质构效果最佳....

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:现代食品 2020 (11), p.187-191
Hauptverfasser: 洪文龙, 梁雪, 许俊齐, 宣文芳
Format: Artikel
Sprache:chi
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 191
container_issue 11
container_start_page 187
container_title 现代食品
container_volume
creator 洪文龙
梁雪
许俊齐
宣文芳
description TS213.22; 本文以低筋面粉为主要原料,以蜂蜜、黄油、啤酒酵母粉等为辅料,制作蜂蜜啤酒酵母曲奇饼干.在单因素试验考察蜂蜜的添加量、啤酒酵母粉的添加量、糖的添加量基础上,通过响应面试验确定了制作蜂蜜啤酒酵母曲奇的最佳配方和工艺为低筋面粉45 g、黄油30 g、蜂蜜13 g、糖17 g、啤酒酵母粉3 g、鸡蛋20 g和泡打粉3 g.在此基础上制作出来的蜂蜜啤酒酵母曲奇口感松软酥脆,香味浓厚,表面无杂质,质构效果最佳.
doi_str_mv 10.16736/j.cnki.cn41-1434/ts.2020.11.067
format Article
fullrecord <record><control><sourceid>wanfang_jour</sourceid><recordid>TN_cdi_wanfang_journals_lsltjs202011068</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><wanfj_id>lsltjs202011068</wanfj_id><sourcerecordid>lsltjs202011068</sourcerecordid><originalsourceid>FETCH-wanfang_journals_lsltjs2020110683</originalsourceid><addsrcrecordid>eNpjYNAwNNAzNDM3NtPP0kvOy84EEiaGuoYmxib6JcV6RgZGQGlDPQMzcxYGTiMDSzNdUwMzAw4G3uLizCQDE0MjMyMjUwtOBt0Xc5pezJnzZEff06lLXrZOetm69dn63uebOp_N3vR0afvzWS0vW3ufTdv5fMGUpx3beBhY0xJzilN5oTQ3g7qba4izh255Yl5aYl56fFZ-aVEeUCY-pzinJKsY5AxDQwMzC2PiVQIATaZOJA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>蜂蜜与啤酒酵母粉曲奇的配方研制</title><source>Alma/SFX Local Collection</source><creator>洪文龙 ; 梁雪 ; 许俊齐 ; 宣文芳</creator><creatorcontrib>洪文龙 ; 梁雪 ; 许俊齐 ; 宣文芳</creatorcontrib><description>TS213.22; 本文以低筋面粉为主要原料,以蜂蜜、黄油、啤酒酵母粉等为辅料,制作蜂蜜啤酒酵母曲奇饼干.在单因素试验考察蜂蜜的添加量、啤酒酵母粉的添加量、糖的添加量基础上,通过响应面试验确定了制作蜂蜜啤酒酵母曲奇的最佳配方和工艺为低筋面粉45 g、黄油30 g、蜂蜜13 g、糖17 g、啤酒酵母粉3 g、鸡蛋20 g和泡打粉3 g.在此基础上制作出来的蜂蜜啤酒酵母曲奇口感松软酥脆,香味浓厚,表面无杂质,质构效果最佳.</description><identifier>ISSN: 2096-5060</identifier><identifier>DOI: 10.16736/j.cnki.cn41-1434/ts.2020.11.067</identifier><language>chi</language><publisher>江苏农林职业技术学院,江苏 句容 212400</publisher><ispartof>现代食品, 2020 (11), p.187-191</ispartof><rights>Copyright © Wanfang Data Co. Ltd. All Rights Reserved.</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Uhttp://www.wanfangdata.com.cn/images/PeriodicalImages/lsltjs/lsltjs.jpg</thumbnail><link.rule.ids>314,777,781,4010,27904,27905,27906</link.rule.ids></links><search><creatorcontrib>洪文龙</creatorcontrib><creatorcontrib>梁雪</creatorcontrib><creatorcontrib>许俊齐</creatorcontrib><creatorcontrib>宣文芳</creatorcontrib><title>蜂蜜与啤酒酵母粉曲奇的配方研制</title><title>现代食品</title><description>TS213.22; 本文以低筋面粉为主要原料,以蜂蜜、黄油、啤酒酵母粉等为辅料,制作蜂蜜啤酒酵母曲奇饼干.在单因素试验考察蜂蜜的添加量、啤酒酵母粉的添加量、糖的添加量基础上,通过响应面试验确定了制作蜂蜜啤酒酵母曲奇的最佳配方和工艺为低筋面粉45 g、黄油30 g、蜂蜜13 g、糖17 g、啤酒酵母粉3 g、鸡蛋20 g和泡打粉3 g.在此基础上制作出来的蜂蜜啤酒酵母曲奇口感松软酥脆,香味浓厚,表面无杂质,质构效果最佳.</description><issn>2096-5060</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNpjYNAwNNAzNDM3NtPP0kvOy84EEiaGuoYmxib6JcV6RgZGQGlDPQMzcxYGTiMDSzNdUwMzAw4G3uLizCQDE0MjMyMjUwtOBt0Xc5pezJnzZEff06lLXrZOetm69dn63uebOp_N3vR0afvzWS0vW3ufTdv5fMGUpx3beBhY0xJzilN5oTQ3g7qba4izh255Yl5aYl56fFZ-aVEeUCY-pzinJKsY5AxDQwMzC2PiVQIATaZOJA</recordid><startdate>2020</startdate><enddate>2020</enddate><creator>洪文龙</creator><creator>梁雪</creator><creator>许俊齐</creator><creator>宣文芳</creator><general>江苏农林职业技术学院,江苏 句容 212400</general><scope>2B.</scope><scope>4A8</scope><scope>92I</scope><scope>93N</scope><scope>PSX</scope><scope>TCJ</scope></search><sort><creationdate>2020</creationdate><title>蜂蜜与啤酒酵母粉曲奇的配方研制</title><author>洪文龙 ; 梁雪 ; 许俊齐 ; 宣文芳</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-wanfang_journals_lsltjs2020110683</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>chi</language><creationdate>2020</creationdate><toplevel>online_resources</toplevel><creatorcontrib>洪文龙</creatorcontrib><creatorcontrib>梁雪</creatorcontrib><creatorcontrib>许俊齐</creatorcontrib><creatorcontrib>宣文芳</creatorcontrib><collection>Wanfang Data Journals - Hong Kong</collection><collection>WANFANG Data Centre</collection><collection>Wanfang Data Journals</collection><collection>万方数据期刊 - 香港版</collection><collection>China Online Journals (COJ)</collection><collection>China Online Journals (COJ)</collection><jtitle>现代食品</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>洪文龙</au><au>梁雪</au><au>许俊齐</au><au>宣文芳</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>蜂蜜与啤酒酵母粉曲奇的配方研制</atitle><jtitle>现代食品</jtitle><date>2020</date><risdate>2020</risdate><issue>11</issue><spage>187</spage><epage>191</epage><pages>187-191</pages><issn>2096-5060</issn><abstract>TS213.22; 本文以低筋面粉为主要原料,以蜂蜜、黄油、啤酒酵母粉等为辅料,制作蜂蜜啤酒酵母曲奇饼干.在单因素试验考察蜂蜜的添加量、啤酒酵母粉的添加量、糖的添加量基础上,通过响应面试验确定了制作蜂蜜啤酒酵母曲奇的最佳配方和工艺为低筋面粉45 g、黄油30 g、蜂蜜13 g、糖17 g、啤酒酵母粉3 g、鸡蛋20 g和泡打粉3 g.在此基础上制作出来的蜂蜜啤酒酵母曲奇口感松软酥脆,香味浓厚,表面无杂质,质构效果最佳.</abstract><pub>江苏农林职业技术学院,江苏 句容 212400</pub><doi>10.16736/j.cnki.cn41-1434/ts.2020.11.067</doi></addata></record>
fulltext fulltext
identifier ISSN: 2096-5060
ispartof 现代食品, 2020 (11), p.187-191
issn 2096-5060
language chi
recordid cdi_wanfang_journals_lsltjs202011068
source Alma/SFX Local Collection
title 蜂蜜与啤酒酵母粉曲奇的配方研制
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T19%3A13%3A56IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-wanfang_jour&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=%E8%9C%82%E8%9C%9C%E4%B8%8E%E5%95%A4%E9%85%92%E9%85%B5%E6%AF%8D%E7%B2%89%E6%9B%B2%E5%A5%87%E7%9A%84%E9%85%8D%E6%96%B9%E7%A0%94%E5%88%B6&rft.jtitle=%E7%8E%B0%E4%BB%A3%E9%A3%9F%E5%93%81&rft.au=%E6%B4%AA%E6%96%87%E9%BE%99&rft.date=2020&rft.issue=11&rft.spage=187&rft.epage=191&rft.pages=187-191&rft.issn=2096-5060&rft_id=info:doi/10.16736/j.cnki.cn41-1434/ts.2020.11.067&rft_dat=%3Cwanfang_jour%3Elsltjs202011068%3C/wanfang_jour%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rft_wanfj_id=lsltjs202011068&rfr_iscdi=true