摘要
以低筋面粉为主要原料,以人参花、烘焙改造粉、蜂蜜作为影响因子,感官评价和质构检测为检测手段,通过单因素试验和响应面试验确定了人参花曲奇饼干的最佳配方:以低筋面粉质量为基准,人参花添加量1.14%、烘焙改造粉添加量5.38%、蜂蜜添加量9.72%。以此配方工艺制作的人参花曲奇饼干,色泽棕黄、香酥可口、甜中稍带可接受的人参花微苦,产品具有人参花特征风味。
Using low-gluten flour as the main raw material,using ginseng flower,baking modification powder,and honey as influencing factors,sensory evaluation and texture detection as detection methods,the best formula of ginseng flower cookies was determined through single factor test and response interview: based on the mass of low-gluten flour,the addition of ginseng flower 1. 14 %,baking powder5. 38 %,honey 9. 72 %. The ginseng flower cookies made with this formula and technology have brown color,crisp and delicious,sweet and slightly acceptable ginseng flower bitter,and the product has the characteristic flavor of ginseng flower.
作者
吴淑清
姜志鹏
尹明
李韦卓
WU Shu-qing;JIANG Zhi-peng;YIN Ming;LI Wei-zhuo(College of Food Science and Engineering,Changchun University,Changchun 130022,Jilin,China;Aijiuji Food Co.,Ltd.,Changchun 130022,Jilin,China)
出处
《粮食与油脂》
北大核心
2022年第1期92-95,共4页
Cereals & Oils
基金
2019年长春大学大学生创新创业训练计划项目
2019年企事业单位委托科技项目(2019220002000372)。
关键词
人参花
曲奇饼干
配方
质构检测
ginseng flower
cookie
recipe
texture detection
