高钙菜饼干加工工艺研究

Studyonthe Processing Technology of Sedum aizoon L. Biscuit

为研究高钙菜饼干的最佳工艺,以低筋小麦粉为主要原料,高钙菜粉、黄油、白糖、纯奶等为辅料,进行高钙菜饼干研制。通过单因素试验和正交试验对饼干配方进行优化。结果表明,高钙菜饼干最佳工艺参数为高钙菜粉添加量3.2 g,黄油添加量38 g,糖粉32 g,纯奶13 g,鸡蛋15 g,小苏打1 g,烘烤上火温度165℃,底火温度150℃,烘烤18 min。此时饼干口感酥脆、色泽均匀、香味浓、甜味适中,饼干的品质得到一定提升,使高钙菜具有进一步研发开拓的前景。

In order to study the best technology of Sedum aizoon L.biscuits,low gluten wheat flour was used as the main raw material,and Sedum aizoon L.flour,butter,sugar and pure milk were used as auxiliary materials.The formula of biscuit was optimized by single factor test and orthogonal test.The results showed that the best technological parameters of Sedum aizoon L.biscuits were 3.2 g of Sedum aizoon L.powder,38 g of butter,32 g of sugar powder,13 g of pure milk,15 g of eggs,1 g of baking soda,165℃of baking temperature,150℃of baking temperature,and 18 minutes of baking.At this time,biscuits taste crisp,uniform color,strong fragrance,moderate sweetness,biscuits quality has been improved to a certain extent,so that Sedum aizoon L.have further development prospects.