香椿饼干制作工艺研究
Study on The Fabrication Process of Toona sinensis Biscuits
杜喜梅 1张国强 1吴慧珍 1刘烨 1王淑英2
作者信息
- 1. 兰州工业研究院,兰州 730050
- 2. 兰州大学第二医院,兰州 730030
- 折叠
摘要
目的:以新鲜香椿芽和小麦面粉为原料,研发香椿饼干.方法:通过单因素试验和正交试验,以感官评分为指标对香椿饼干的工艺配方进行优化,并评价香椿饼干的品质.结果:香椿饼干的最佳制作工艺配方及条件为:以100%低筋面粉计,小苏打0.8%、香椿粉15%、糖粉15%、黄油30%;面火烘烤温度为180℃,底火烘烤温度为150℃,烘烤时间为10 min.此工艺条件下制作的香椿饼干具有香椿特有的清香,且外观整齐、口感松脆、组织细腻、甜味适中、风味浓郁.结论:本研究能够为香椿饼干的开发利用提供数据参考,对于香椿饼干的深入研究和市场开发具有重要意义,同时还可提高香椿附加值,为后续香椿饼干产业化发展提供技术参考.
Abstract
[Objective]Fresh Toona sinensis sprouts and wheat flour were used as raw materialsto develop Toona sinensis biscuits.[Method]Through single factor and orthogonal experiments,the process formula of Toona sinensis biscuits was optimized using sensory scores as indicators,and the quality of Toona sinensis biscuits was evaluated.[Result]The optimal production process and conditions for Toona sinensis biscuits were as follows:based on 100%low gluten flour,0.8%baking soda,15%Toona sinensis powder,15%sugar powder,and 30%butter.The baking temperature on top of the fire is 180℃,the baking temperature on bottom of the fire is 150℃,and the baking time is 10 minutes.The Toona sinensis biscuit produced under this process condition has the unique fragrance of Toona sinensis,and has a neat appearance,crispy taste,delicate texture,moderate sweetness,and rich flavor.[Conclusion]This study can provide data reference for the development and utilization of Toona sinensis biscuits,which is of great significance for the in-depth research and market development of Toona sinensis biscuits.At the same time,it can also increase the added value of Toona sinensis and provide technical refer-ence for the subsequent industrialization development of Toona sinensis biscuits.
关键词
香椿/饼干/单因素试验/正交试验/工艺研究Key words
Toona sinensis/biscuit/Single-Factor Test/Orthogonal Test/technique study引用本文复制引用
基金项目
兰州市科技局项目(2017-4-38)
协同创新基地保障经费项目(202306)
出版年
2024
国家科技期刊平台
NSTL
万方数据