摘要
在饼干原配方的基础上,加入柠檬皮、玫瑰花,以感官评分为标准,通过单因素试验与正交试验,确定柠檬玫瑰饼干的最佳配方。结果表明,影响柠檬玫瑰饼干品质的因素依次为玫瑰花添加量、柠檬皮添加量、糯米粉添加量以及糖粉添加量;最佳配方为玫瑰花3.80 g、糖粉15.00 g、柠檬皮2.05 g、糯米粉8.00 g、黄油30.00 g、面粉27.00 g。
With sensory score as index, the optimum formulas of the lemon rose biscuits which based on the original formula, and added lemon peel and rose, were studied by single factor and orthogonal experiment. The results showed the factors that influenced the quality of the lemon rose biscuits were orderly the accounts of rose, lemon peel, glutinous rice flour and sugar powder. The optimum formulas were as follows: 3.80g rose, 15.00g sugar powder, 2.05g lemon peel, 8.00g glutinous rice powder, 30.00g butter, and 27.00g flour.
作者
张永清
ZHANG Yong-qing(College of Food and Biological Engineering,Henan Engineering Lab of Products and Equipmentsfor Rapid Detection of Biomarkers,Xuchang University,Xuchan 461000,Henan,China)
出处
《粮食与油脂》
北大核心
2019年第4期32-34,共3页
Cereals & Oils
基金
河南省教育厅科学技术研究重点项目(16A210013)
河南省高等学校科技创新团队支持计划(15IRTSTHN016)
2016年度许昌市科技计划项目(科技攻关
17)
关键词
柠檬
玫瑰
饼干
正交试验
最佳配方
lemon
rose
biscuit
orthogonal experiment
optimum formula
