螺旋藻饼干配方及工艺的优化

Optimization of Spirulina Biscuit Formula and Process

通过正交试验的方法,以螺旋藻饼干的感官评定总分及各项品质评定分数为指标,以烘烤温度、烘烤时间及原料中螺旋藻粉、糖粉、黄油和膨松剂的添加量对螺旋藻饼干品质的影响为研究对象,最终确定了螺旋藻饼干最佳烘烤条件为180℃下烘烤10 min;最佳配方为螺旋藻粉1.2 g、糖粉30 g、黄油35 g、膨松剂1.5 g、低筋面粉100 g、鸡蛋液15 g。在此配方下获得的螺旋藻饼干呈现鲜明的绿色,组织均匀、表面光滑、酥香美味。

In this study,the effects of baking process and addition of raw materials,which included spirulina powder,powdered sugar,butter and leavening agent,were studied with the method of orthogonal test and he total score of the sensory evaluation of spirulina biscuits and various quality assessment scores as indicators.Finally,the optimum baking conditions of spirulina biscuits were determined to be baking at 180 ℃ for 10 min;the best formula was 1.2 g of spirulina powder,30 g of powdered sugar,and butter 35 g,leavening agent 1.5 g,low grade flour 100 g,egg liquid 15 g.The spirulina biscuits obtained under tbis formula are vivid green,uniform in structure,smooth in surfoce and delicious in flaror.