道菜酥性饼干的配方优化研究

Formula Optimization of Daocai Crisp Biscuits

本文以道菜为对象,以感官评价、质构特性为依据,研究了道菜、黄油、糖霜和疏松剂(碳酸氢钠和碳酸氢铵以2∶1比例复配)等因素对道菜酥性饼干品质的影响,并在单因素实验的基础上,设计正交实验探讨了道菜酥性饼干的最佳配方。结果表明:在低筋面粉100g、道菜10g、黄油50g、糖霜35g、疏松剂1g的条件下所制得的道菜酥性饼干香气明显,组织细腻,外形平整,口感酥脆,感官评分最高。

In this paper,the quality of Daocai biscuits was judged by sensory evaluation,texture analysis.The effects of Daocai,butter,sugar and loosening agent(sodium bicarbonate and ammonium bicarbonate in a ratio of 2:1)on Daocai biscuits were analyzed.The formula was optimized by single factor experiment and orthogonal experiment with sensory score and texture as index.The results showed that the optimal formula of the crisp biscuit was:low gluten flour 100g,Daocai 10g,butter 50g,sugar 35g,loosening agent 1g.According to the above conditions,the Daocai crisp biscuit has the advantages of strong fragrance,crisp taste and highest sensory score.