摘要
通过感官判断来研究不同原材料的不同用量对铁皮石斛花蛋糕品质的影响,结合正交试验和质构仪分析得出如下结果.确定影响铁皮石斛花蛋糕感官品质的主要因素是:铁皮石斛花的量,食用植物油的量和牛奶的量;通过统计学和仪器分析得出优化的配方是:以一个鸡蛋(50g)为总量标准,添加铁皮石斛花最佳用量为1.0g,牛奶的最佳用量为10mL,食用油的量为10mL;对铁皮石斛花蛋糕品质影响的顺序是:牛奶的量>铁皮石斛花的量>食用油的量.
The following results were obtained by orthogonal test and texture analysis in which different raw materials on the quality of dendrobium officinale flower cake was studied by sensory judgment.Therefore,the quantity of dendrobium officinale flower,edible vegetable oil and milk were determined to be the main factors affecting the sensory quality of dendrobium officinale flower cake.The result is that the best use of dendrobium officinale flower is 1.0g,the best use of milk is 10mL,the best use of oil is 10mL on which to use an egg(50 g)of cake as reference standards.The primary and secondary factors effecting the quality of product was the amount of milk,dendrobium officinale flower,edible vegetable oil.
作者
张珍林
韩邦兴
黄仁术
何晓梅
许梦莉
ZHANG Zhen-lin;HAN Bang-xing;HUANG Ren-shu;HE Xiao-mei;XU Meng-li(School of Biotechnology and Pharmaceutical Engineering,West Anhui University,Liu' an 237012,China;West Anhui Biotechnology Research Center of Natural Medicine and Traditional Chinese Medicine, West Anhui University,Liu' an 237012,China;Anhui Engineering Laboratory for Conservation and Sustainable Utilization of Traditional Chinese Medicine Resources,Liu' an 237012,China)
出处
《枣庄学院学报》
2019年第5期75-82,共8页
Journal of Zaozhuang University
基金
安徽省自然科学项目(项目编号:KJ2018A0420)
安徽省自然科学项目(项目编号:KJ2018A0413)
现代农业产业技术体系建设专项项目(项目编号:CARS-21)
安徽省教育厅重点项目(项目编号:KJ2017A407)
皖西学院省级大学生创新创业训练计划项目(项目编号:201810376042)
关键词
铁皮石斛花
蛋糕
正交试验
质构分析
优化
dendrobium officinale flowers
cake
orthogonal test
texture analysis
optimization
