摘要
以低筋面粉为主要原料,添加不同量的酸枣叶粉、绵白糖、鸡蛋,设置不同的烘烤温度及烘烤时间,以感官品质评价为指标,采用单因素试验和正交试验相结合的方法确定酸枣叶保健饼干最佳工艺条件。结果表明,酸枣叶饼干最优工艺为:低筋面粉100 g,酸枣叶粉3 g,绵白糖35 g,鸡蛋50 g,碳酸氢钠0.8 g,泡打粉2 g,淀粉3 g,烘烤温度为145℃,烘烤时间为17 min,所烘烤的饼干具有良好的感官品质,色泽均匀,有酸枣叶独特的风味,甜度适中,质地细腻。
Using low-gluten flour as the main raw material,adding different amount of wild jujube leaf powder,white sugar,and eggs,and setting different baking temperature and baking time,the processing technologies of wild jujube leaf health biscuits were optimized by single-factor and orthogonal tests with sensory quality as evaluation index.The result indicated that,the best technique conditions of wild leaf biscuits were as follows:low-gluten flour 100 g,wild jujube leaf powder 3 g,sugar 35 g,egg 50 g,sodium bicarbonate 0.8 g,baking powder 2 g,starch 3 g,baking temperature 145℃,and baking time 17 min.The finished biscuits had better sensory quality,uniform color,unique flavor of the wild jujube leaves,moderate sweet and sour taste,and exquisite texture.
作者
刘晓光
苗校勋
朱毓永
LIU Xiao-guang;MIAO Xiao-xun;ZHU Yu-yong(Department of Biology and Food Science,Hebei Normal University for Nationalities,Chengde 067000,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第5期109-114,共6页
Storage and Process
基金
河北省科技计划项目(15237305)
河北省高等学校科学技术研究项目(Z2018033)
关键词
酸枣叶
保健饼干
加工工艺
wild jujube leaves
health biscuits
processing technology
