Study on Development of Cookie Made with Chrysanthemum Indicuml
The prepalation technology of chrysanthemum indicuml.Cookie which not only has traditional flavour,but also has strong chrysanthemum indicuml.Fragrance and rich nutrition,is introduced in this experi-ment by adding eggs,sugar and flour as the main raw materical and chrysanthemum indicuml.Power as the ad-juvant.The results of orthogonal test were as follows,the optimum formula was,according to folour as 100%, baking sode 1%.,chrysanthemum indicuml powder 9%,sugar 40%,butter 40%,the bake temperature was, the first,bottom temperature 170℃,top temperature 200℃,bake time 10 min.the second,the bottom tempera-ture 150℃,top temperature 180℃,bake time 5 min.The IC50 of antioxidant activity of Chrysanthemum indi-cuml.cookie was 12.23mL.In these process,the appearance and intrinsic quality of the Chrysanthemum indi-cuml.Cookies were better,and sensory quality were excellent,and its nutritional value was more than ordinary cookies.
国家科技期刊平台
NSTL
万方数据
维普
