摘要
以低筋面粉为主要原料,加以罗勒、迷迭香两种调味香料,研制风味独特、营养美味的司康饼。通过罗勒添加量、迷迭香添加量、牛奶添加量等因素对司康饼整体感官品质的影响研究,经单因素实验和正交试验确定最优的工艺配方为:每50 g面粉,泡打粉2 g、黄油12 g、鸡蛋液15 g、牛奶10 g、罗勒1. 5 g、迷迭香0. 15 g、盐0. 8 g、糖粉9 g,面火180℃、底火160℃烘烤18 min,所得到的罗勒迷迭香司康饼的色泽、风味口感和组织形态最佳。
Two kinds of spices,basil and rosemary,were applied to develop unique flavored,nutritious and tasty scones with low gluten flour as the main raw material. The formula was optimized using orthogonal experiment design based on single factor experiments as 50 g of flour,2 g of baking powder,12 g of butter,15 g of egg liquid,8 g of milk,1. 5 g of basil,0. 15 g of rosemary,0. 8 g of salt,and 9 g of sugar powder. The optimal baking parameters combination was 180 ℃ of upper fire temperature,160 ℃ of bottom fire temperature,and 18 min of baking time.
作者
吴道伟
刘钊
马德运
杨丽云
WU Daowei;LIU Zhao;MA Deyun;YANG Liyun(Jieyang Food Inspection Institute,Jieyang,Guangdong 522000,China;School of Food and Pharmaceutical Engineering,Zhaoqing University,Zhaoqing,Guangdong 526061,China)
出处
《美食研究》
北大核心
2019年第1期49-53,共5页
Journal of Researches on Dietetic Science and Culture
关键词
罗勒
迷迭香
司康饼
加工工艺
basil
rosemary
scones
processing technology
