玫瑰花饼干的研制

Development of Rose Biscuit

以低筋面粉为主要原料,添加玫瑰浸提液、玫瑰花瓣、黄油、细砂糖等研制玫瑰花饼干。以感官品质为考察指标,通过单因素试验和正交试验确定玫瑰花饼干的最佳配方参数。结果表明,玫瑰花饼干的最佳配方为:以低筋面粉添加量100%计,黄油添加量20%,玫瑰浸提液添加量30%,细砂糖添加量30%,鸡蛋液添加量10%,玫瑰花瓣添加量2%,干酵母粉添加量1.6%,即最优工艺条件下的感官评分为81.7分(满分100分),制得的饼干表面光滑,呈浅玫红色,口感细腻、不粘牙,有较好的玫瑰香气。

With low-gluten flour as main raw material,rose extract,rose petals,butter,and granulated sugar were added to develop the rose biscuit.Taking sensory quality as the inspection index,the biscuit formula was optimized by single factor and orthogonal tests.The results showed that the optimal formula were as followed:on the basis of 100%low-gluten flour,butter addition 20%,rose extract 30%,fine sugar 30%,egg liquid 10%,rose petals 2%,and dried yeast powder 1.6%.The sensory score of the prepared rose biscuit was 81.7(full score 100 points),which had a smooth surface,light rose red color,delicate and non-sticky mouthfeel,and good rose aroma.