摘要
以牡丹籽油、葛根粉和全麦粉为原料制作的饼干,不仅含有丰富的营养物质,同时对人身体健康具有保健作用.以感官评价、质构分析和色差分析作为评价方法,利用单因素试验,确定牡丹籽油、葛根粉、全麦粉和白砂糖的最佳添加量,再通过正交试验,得到牡丹籽油葛根全麦饼干的最佳配方:牡丹籽油10％、葛根粉5％、全麦粉10％、低筋面粉85％、白砂糖25％、全脂奶粉2.5％、黄油30％、水10％、小苏打0.5％、鸡蛋液25％、食盐0.5％(所有添加量均以葛根粉、全麦粉和低筋面粉总量为基准,即葛根粉+全麦粉+低筋面粉=100％).烘焙过程的上下火温度为170℃,烘烤时间13min,在此条件下制作的饼干营养丰富,风味独特,口感好,符合人类健康饮食需求.
Abstract
Peony seed oil,kudzu powder,and whole wheat flour are all rich in nutrients.Taking sensory eval-uation,texture analysis and chromatic aberration analysis as the evaluation method,firstly,the single factor test was used to determine the optimal amount of peony seed oil,kudzu powder,whole wheat flour and white sugar,and then through the orthogonal test,the best formula of peony seed oil Kudzu whole wheat biscuits was peony seed oil 10％,kudzu powder 5％,whole wheat flour 10％,gluten flour 85％,white sugar 25％,whole milk powder 2.5％,butter 30％,water 10％,baking soda 0.5％,egg liquid 25％,salt 0.5％(all added amounts were based on the total amount of kudzu powder,whole wheat flour and low-gluten flour,that was,kudzu powder+whole wheat flour+Gluten flour=100％),the upper and lower heat temperature was 170 ℃,and the baking time was 13 min.Biscuits made under these conditions were highly nutritious,unique in flavor,digestible and have a faint aroma of peony seed oil.
基金项目
2022年度河南省高等学校重点科研项目(22B150021)
2021年度河南省高等教育教学改革研究与实践项目(就业创业教育指导类)(2021SJGLX1035)
2022年度郑州工程技术学院技术研发推广与转化基金项目(郑工科技[2022]1号)
NETL
NSTL
万方数据