菟丝子饼干的研制

Research on the Sensory Properties of Dodder Seed Biscuits

以感官评分为观察指标,通过单因素和正交试验筛选出菟丝子饼干的最佳配方为:低筋面粉75 g、菟丝子粉20 g、黄油45 g、糖霜20 g、白砂糖5 g、全脂奶粉10 g、鸡蛋30 g、食盐0.3 g、复方膨松剂0.2 g。在此工艺条件下,菟丝子饼干的色泽较好,菟丝子风味较为突出又不过,饼干组织结构完整不松散,质地较为细腻。

In order to research and develop the application of dodder seed in healthy food,sensory scores are used as the observation index in this paper.The best recipe of dodder seed biscuits was obtained by single factor and orthogonal experiment as follows:75 g low gluten flour,20 g dodder seed powder,45 g butter,20 g icing sugar,5 g white granulated sugar,10 g whole milk powder,30 g eggs,0.3 g salt,0.2 g compound leavening agent.Under these technological conditions,dodder seed biscuits have a good color and appropriate flavor,in addition,the biscuits.organization structure is complete,and the texture is more delicate.