棋子豆的配方优化

Optimizing the Formula of Chess Beans

以蒲公英、鸡蛋、普通小麦粉为主要原料,茴香、干酵母、食盐为辅料,通过单因素试验得到各因素较优水平,再采用正交试验,以感官品质为评价标准,确定棋子豆的最佳配方。结果表明,棋子豆的最佳配方为普通小麦粉50 g,蒲公英浆20 g,鸡蛋10 g,茴香0.4 g,干酵母0.8 g,食盐0.5 g,最佳工艺为在37℃恒温培养箱内发酵1 h,待面团膨大到原来的1~2倍即可拿出进行烤制。烤制时,采用面火190℃,底火140℃,烤制15 min得到色泽鲜亮、颜色均匀、口感酥脆、有淡淡茴香味,并且掺有先微甜后清苦的蒲公英味的棋子豆,即可出炉。

Using dandelion, egg, wheat flour as the main raw materials, fennel, dry yeast, salt as the auxiliary material through a single factor test to get the better level of all factors, then adopting orthogonal test, according to the sensory quality as the evaluation criteria, to determine the best formula of chess pieces bean. The results showed that wheat flour 50 g, dandelion pulp 20 g, egg 10 g, anise 0.4 g, dry yeast 0.8 g, salt 0.5 g. Fermented in 37 ℃ constant temperature incubator for 1 h, when the dough expanded to 1-2 times the original can be taken out for baking. When baking, use the face heat 190 ℃, the bottom heat 140℃, bake 15 min to wait for chess bean color bright, uniform color, taste crispy, light anise, and mixed with a slightly sweet then bitter dandelion flavor, could be baked.