摘要
杭白菊属于药食同源植物,具有良好的营养价值。以精制面粉为原料,加入适量的黄油、糖分为辅料,辅以杭白菊加工制成曲奇饼干,既保留了曲奇饼干原有的风味,又有淡淡的菊花香味,营养丰富。正交试验结果表明,上下火170℃,烘烤5 min,之后转成上火烘烤5 min的条件下,杭白菊曲奇饼干加工最佳配方为以面粉100%计,黄油添加量40%,糖粉添加量40%,菊花粉添加量3%。此条件下可加工出口感酥脆、结构均匀细腻、具有杭白菊花的香味和营养丰富的曲奇饼干。
Chrysanthemum morifolium belongs to medicinal and edible homologous plants,which has good nutritional value.Using refined flour as raw material,adding an appropriate amount of butter and sugar as auxiliary materials,supplemented by Chrysanthemum morifoliurn,cookies were made,which not only retained the original flavor of cookies,but also had a faint Chrysanthemum flavor and rich nutrition.The results of orthogonal test showed that under the condition of heating up and down at 170℃for 5 minutes,and then baking over high heat for 5 minutes,the best formula for processing hangbai Chrysanthemum cookies was flour 100%,butter 40%,sugar powder 40%and Chrysanthemum powder 3%.Under the conditions of this formula,it could process cookies with crisp feeling,uniform and delicate structure,Chrysanthemum fragrance and rich nutrition.
作者
许金伟
周晓红
XU Jinwei;ZHOU Xiaohong(Zhejiang Economic&Trade Polytechnic,Hangzhou,Zhejiang 310018,China)
出处
《农产品加工》
2022年第16期23-25,共3页
Farm Products Processing
基金
浙江经贸职业技术学院2021年暑期社会服务项目(2021年)。
关键词
杭白菊
曲奇饼干
正交试验
加工工艺
Chrysanthemum morifolium
cookie
orthogonal test
processing technology
