摘要
采用低筋面粉、地皮菜、白砂糖、黄油为主要原料制作地皮菜饼干,以感官评分为指标,利用单因素试验考察地皮菜、白砂糖和黄油的添加量及烘焙条件对地皮菜饼干质量的影响。根据单因素试验结果,选取地皮菜添加量、白砂糖添加量和黄油添加量作为因素进行Box-Behnken试验设计,优化地皮菜饼干最佳配方。结果表明,地皮菜饼干最佳工艺条件:面粉为30 g时,地皮菜、白砂糖、黄油的添加量分别为7.9,9.4和9.3 g,底火温度200℃,面火温度180℃,烘烤时间12 min。在此条件下制作出的地皮菜饼干色泽鲜艳,质地均匀,风味独特,口感酥脆美味。
Nostoc commune biscuits were prepared with low gluten flour,Nostoc commune,sugar and butter,and the sensory score was used as the index to investigate the influence of the addition amount of Nostoc commune,sugar,butter and baking conditions on the quality of biscuits by the single factor tests.According to the single factor test results,the addition amount of Nostoc commune,sugar and butter was selected as factors to optimize the formula of Nostoc commune biscuits by the BoxBehnken experiment design.The results showed that the best process conditions of the biscuits were as follows:when the amount of the flour was 30 g,the addition amount of Nostoc commune,sugar and butter was 7.9,9.4 and 9.3 g,respectively,the primer temperature was 200℃,the surface fire temperature was 180℃ and the baking time was 12 min.Under these conditions,the biscuits made of Nostoc commune were bright color,uniform texture,unique flavor and crisp taste.
作者
院珍珍
谢素云
韩丽娟
叶英
YUAN Zhenzhen;XIE Suyun;HAN Lijuan;YE Ying(State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining 810016;College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016)
出处
《食品工业》
CAS
2021年第12期138-142,共5页
The Food Industry
基金
省部共建三江源生态与高原农牧业国家重点实验室自主课题项目(2019-ZZ-03)。
关键词
地皮菜
饼干
工艺优化
响应面法
Nostoc commune
biscuits
process optimization
response surface method
