三七花香草鲜花饼的工艺研究及品质分析

Technological Research and Quality Analysis of Panax Notoginseng Flower Vanilla Flower Cake

以三七花、香草荚、玫瑰花、白砂糖为主要原料,通过单因素试验和正交试验确定鲜花饼馅料的最佳原料组合为:玫瑰花瓣55 g、白砂糖90 g、腌制时间18 d。鲜花饼按照传统工艺制作,通过单因素试验研究三七花粉末添加量、香草糖添加量、黄油添加量对三七花香草鲜花饼感官品质的影响,最后通过响应面试验确定三七花香草鲜花饼的最佳原料组合为:三七花粉末添加量19.5 g、香草糖添加量10.1 g、黄油添加量48.4 g。在此制作条件下鲜花饼表面金黄,饼皮厚薄均匀且层次分明清晰,酥松软绵不粘牙,鲜花饼整体带有香草和三七花独特香味。该鲜花饼将三七花、香草豆荚与鲜花饼结合,既可以发挥它们各自的优势,又可开发出一款独特风味、具有一定保健功能的新型鲜花饼,对鲜花饼的深加工和拓宽三七花产品的应用具有一定现实意义。

With Panax notoginseng flower,vanilla pod,rose and white sugar as the main raw materials,the best combination of flower cake filling determined by single factor experiment and orthogonal experiment was rose petals 55g,white sugar 90g,and curing time of 18 days.Flower cake in accordance with the traditional process,through the single factor experimental study notoginseng pollen added,vanilla sugar,butter add amount of notoginseng flower vanilla flower cake sensory quality,finally through the response surface experiment to determine the notoginseng flower vanilla flower cake best raw material combination is notoginseng pollen added 19.5g,vanilla sugar added 10.1g,butter added 48.4g.Under this condition,the surface of the flower cake is golden,the skin is uniform and clear,crisp,soft and not sticky teeth,and the flower cake has a unique fragrance of vanilla and notoginseng flowers.The flower cake combines Panax notoginseng flower,vanilla pod and flower cake,which can not only give play to their respective advantages,but also develop a new type of flower cake with unique flavor and certain health function,which has certain practical significance for the deep processing of flower cake and broadening the application of Panax notoginseng flower products.