绞股蓝酥性饼干的研制

Development of short biscuit with Gynostemma pentaphyllum(Thunb.)Makino

以绞股蓝(Gynostemma pentaphyllum(Thunb.)Makino)作为添加料,加入到酥性饼干的配方中,通过单因素试验、正交试验,以感官评价得分为指标,得出绞股蓝酥性饼干的最佳工艺配方为低筋面粉100 g、起酥油30 g、白砂糖30 g、鸡蛋10 g、乳粉5 g、绞股蓝3.0 g、小苏打0.5 g、食盐0.5 g、碳酸氢铵0.3 g,水45 mL。烘烤温度(面火/底火)200℃/180℃,烘烤时间15 min。所烤制的酥性饼干具有绞股蓝的特殊风味。最后测定样品理化性质,进行营养成分分析,制作营养成分表。

Gynostemma pentaphyllum(Thunb.)Makino as a special additive was added into the formula of the short biscuit. The single factor test and the orthogonal test were adopted,and the sensory evaluation score was used as the indicator. It was concluded that the best process formula of the short biscuit with Gynostemma pentaphyllum(Thunb.)Makino was low gluten flour of 100 g,shortening of30 g,sugar of 30 g,egg of 10 g,milk powder of 5 g,Gynostemma pentaphyllum(Thunb.)Makino of 3.0 g,baking soda of 0.5 g,salt of 0.5 g,ammonium bicarbonate of 0.3 g,and water of 45 mL. The best baking temperature was 200 ℃/180 ℃ and the best baking time was 15 min. The short biscuit had the special flavor of Gynostemma pentaphyllum(Thunb.)Makino. Finally,the physico-chemical properties of the samples were determined for the nutrient composition analysis,and the nutrient composition list was made.