石斛华夫饼的加工工艺研究

Research on Processing Technology of Dendrobium Waffles

本研究以小麦粉、石斛粉、小米粉以及水磨糯米粉的添加量作为考察因素,通过模糊综合评定法和响应面法试验确定石斛华夫饼的最优配方。结果表明:在确定基础配方的基础上,小麦粉添加量100g,石斛粉添加量30g,小米粉添加量30g,水磨糯米粉添加量70 g时,石斛华夫饼的感官评分值最高,为(87.25±1.75)分。对市售华夫饼与石斛华夫饼的质构进行比较,市售华夫饼的硬度、弹性和咀嚼性均略低于石斛华夫饼,但差异不显著。

The addition of wheat flour,dendrobium flour,millet flour and water milled glutinous rice flour as factors,the optimal formula of dendrobium waffle was determined by the fuzzy comprehensive evaluation method and response surface experiment.The results showed that on the basis of determining the basic formula,when the amount of wheat flour,dendrobium flour,millet flour and glutinous rice flour were 100 g,30 g and 70 g respectively,the sensory score of dendrobium waffle was the highest,87.25±1.75.Comparing the texture of waffles sold in the market with the dendrobium waffles,the hardness,elasticity and chewability of waffles sold in the market were slightly lower than the dendrobium waffles,but the difference was not significant.