摘要
以玫瑰花粉、绿茶粉、黄油等为原料制备玫瑰花绿茶饼干,通过单因素及响应面试验探究玫瑰花绿茶饼干的最优工艺。结果表明:在面粉含量100 g,玫瑰花粉4.9 g,绿茶粉3.9 g,黄油29.9 g,糖粉25 g,食盐0.6 g时,制备的玫瑰花绿茶饼干口感甜香,香味浓郁,外形厚薄均匀,色彩鲜艳,且具有很高的营养价值。
Rose tea cookies were prepared with rose pollen,green tea powder and butter as raw materials.The optimal technology of rose tea biscuit was studied by single factor and response surface test.The results showed that when flour content is 100 g,rose pollen is 4.9 g,green tea powder is 3.9 g,butter is 29.9 g,sugar powder is 25 g and salt is 0.6 g,the rose green tea cookies have sweet taste,rich fragrance,uniform shape,bright color and certain nutritional value.
作者
张齐
马自强
许周
陈春旭
ZHANG Qi;MA Zi-qiang;XU Zhou;CHEN Chun-xu(School of Food Engineering,Anhui Science and Technology University,Chuzhou,233100,Anhui;Anhui Weihong Foods Co.,Ltd,Bengbu,233000,Anhui)
出处
《蚌埠学院学报》
2023年第5期20-25,共6页
Journal of Bengbu University
基金
安徽菜悠悠食品科技有限公司横向课题(880611)
安徽省科技厅自然科学基金项目(2008085MC89)
安徽伟宏食品有限公司横向课题(880393)。
关键词
玫瑰花粉
绿茶粉
感官评价
响应面分析
rose pollen
green tea powder
sensory evaluation
response surface analysis
