摘要
为拓展薰衣草干花的用途,丰富曲奇饼干的种类,以感官评分为标准,研究薰衣草曲奇饼干的最佳工艺配方为低筋面粉用量100 g,黄油用量90 g,白砂糖用量40 g,鸡蛋1个,薰衣草干花颗粒少许;最佳焙烤工艺条件为上火180℃,下火150℃,焙烤时间15 min。在最佳配方和工艺条件下制作出的薰衣草曲奇饼干感官品质佳,具有薰衣草花特有的花香。
With sensory evaluation as index,the optimum formula of lavender cookies were studied.The best formula was as follows:mass of gluten flour 100 g,butter 90 g,sugar 40 g,one egg and a little lavender.The optimum baking conditions were as follows:surface temperature 180℃,bottom temperature 150℃,and baking for 15 min.The lavender cookies produced under the optimum formula and baking conditions have good sensory quality and typical characteristics of lavender aroma.
作者
张秋霞
ZHANG Qiuxia(Xinjiang Institute of Shihezi Technology,Shihezi,Xinjiang 832000,China)
出处
《农产品加工》
2022年第9期67-69,共3页
Farm Products Processing
关键词
薰衣草
曲奇饼干
单因素试验
正交试验
感官评定
lavender
cookie
single factor experiment
orthogonal experiment
sensory evaluation
