香椿饼干制作工艺研究

Study on The Fabrication Process of Toona sinensis Biscuits

目的:以新鲜香椿芽和小麦面粉为原料,研发香椿饼干。方法:通过单因素试验和正交试验,以感官评分为指标对香椿饼干的工艺配方进行优化,并评价香椿饼干的品质。结果:香椿饼干的最佳制作工艺配方及条件为:以100%低筋面粉计,小苏打0.8%、香椿粉15%、糖粉15%、黄油30%;面火烘烤温度为180℃,底火烘烤温度为150℃,烘烤时间为10min。此工艺条件下制作的香椿饼干具有香椿特有的清香,且外观整齐、口感松脆、组织细腻、甜味适中、风味浓郁。结论:本研究能够为香椿饼干的开发利用提供数据参考,对于香椿饼干的深入研究和市场开发具有重要意义,同时还可提高香椿附加值,为后续香椿饼干产业化发展提供技术参考。

【Objective】Fresh Toona sinensis sprouts and wheat flour were used as raw materialsto develop Toona sinensis biscuits.【Method】Through single factor and orthogonal experiments,the process formula of Toona sinensis biscuits was optimized using sensory scores as indicators,and the quality of Toona sinensis biscuits was evaluated.【Result】The optimal production process and conditions for Toona sinensis biscuits were as follows:based on 100% low gluten flour,0.8% baking soda,15% Toona sinensis powder,15% sugar powder,and 30% butter.The baking temperature on top of the fire is 180℃,the baking temperature on bottom of the fire is 150℃,and the baking time is 10 minutes.The Toona sinensis biscuit produced under this process condition has the unique fragrance of Toona sinensis,and has a neat appearance,crispy taste,delicate texture,moderate sweetness,and rich flavor.【Conclusion】This study can provide data reference for the development and utilization of Toona sinensis biscuits,which is of great significance for the in-depth research and market development of Toona sinensis biscuits.At the same time,it can also increase the added value of Toona sinensis and provide technical reference for the subsequent industrialization development of Toona sinensis biscuits.