摘要
以桑叶和菊花为功能原料,通过单因素试验和正交试验,优化产品配方,制备一款桑叶菊花饼干。结果表明,优化的桑叶菊花饼干最佳工艺配方为低筋面粉45.0 g,小麦淀粉5.0 g,奶粉5.0 g,桑叶1.5 g,菊花粉0.3 g,植物油12 g,水17.0 g,食盐0.3 g,复合膨松剂0.8 g,烘烤温度上火160℃、下火165℃,烘烤时间15 min。在此条件下所制备的饼干外观光滑平整、口感酥脆细腻、风味浓郁,绿原酸含量为30.0μg/g,总黄酮含量为56.0μg/100 g,可以满足人们对健康和美味饼干的追求。
The mulberry leaves chrysanthemum biscuit were developed with mulberry leaves and chrysanthemum as functional raw materials.The optimum formula of biscuit was studied by single factor and orthogonal experiment.The results showed that the optimum formula was 45.0 g of low gluten flour,5.0 g of wheat starch,5.0 g of milk powder,1.5 g of mulberry leaves,0.3 g of chrysanthemum powder,12 g of vegetable oil,17.0 g of water,0.3 g of salt,0.8 g of compound bulking agent,upper fire 160℃,lower fire 165℃,baking time 15 min.The biscuit produced under these conditions were smooth in appearance,crisp and delicate in taste,rich in flavor,and the content of chlorogenic acid was 30.0μg/g,the content of total flavonoids was 56.0μg/100 g,which could meet people's demand for healthy and delicious biscuits.
作者
裴萌萌
胡风欣
杨容容
周小晓
PEI Mengmeng;HU Fengxin;YANG Rongrong;ZHOU Xiaoxiao(College of Chemistry and Chemical Engineering,He'nan Normal University,Xinxiang,He'nan 453007,China;College of Food and Drug,Luoyang Normal University,Luoyang,He'nan 471934,China)
出处
《农产品加工》
2022年第19期5-9,共5页
Farm Products Processing
基金
洛阳师范学院横向科研项目(210805)
洛阳师范学院横向科研项目(210910)。
关键词
桑叶
菊花
饼干
配方优化
质量评价
mulberry leaf
chrysanthemum
biscuit
recipe optimization
quality evaluation
