青钱柳山楂饼干的配方研究

Study on the Formula of Cyclocarya paliurus-hawthorn Biscuits

以青钱柳茶水、山楂酱、低筋面粉、植物黄油、鸡蛋、白砂糖为原料,通过单因素试验和正交试验,确定青钱柳山楂饼干的最佳配方。结果表明,青钱柳山楂饼干最佳配方为低筋粉140 g,青钱柳茶水20 mL,山楂酱60 g,黄油20 g,白砂糖45 g,蛋黄液20 g。以此配方制备的饼干色泽棕黄、形态完整、口感酥脆、甜味适中、质地细腻,有青钱柳茶的清香味,为推动青钱柳山楂饼干的工业化生产及获得保健型面制品提供参考。

The best formula of Cyclocarya paliurus-hawthorn biscuits was determined by single factor experiment and orthogonal experiment with green cashew leaves,hawthorn sauce,low-gluten flour,vegetable butter,eggs,and white sugar.The results showed that the best formula for Cyclocarya paliurus-hawthorn biscuits was 140 g low-gluten powder,20 mL Cyclocarya paliurus tea water,60 g hawthorn sauce,20 g butter,45 g white sugar,and 20 g egg yolk.The biscuits prepared with this formula were brownish-yellow,with a complete shape,a crisp taste,a moderate sweetness,a fine texture,and a clear fragrance of Cyclocarya paliurus tea.Our study provided a reference for promoting the industrial production of Cyclocarya paliurus-hawthorn biscuits and obtaining health-care flour products.