摘要
通过单因素试验和正交试验考查黄油用量、药粉用量、白砂糖用量对消食除湿功能性饼干感官品质的影响。结果表明,消食除湿功能性饼干的最佳配方为黄油用量50 g,药粉用量48 g,白砂糖用量26 g;烘烤条件为上下火烘烤温度195℃,烘烤时间30 min。以此最佳配方制备出的饼干酥脆可口、甜味适中,外形及色泽都比较好。
The effects of different amounts of butter,Chinese herbal powder and sugar on the sensory quality of dietary and dehumidification functional biscuits were investigated by single factor test and orthogonal test. The results showed that the best formula of digestion and dehumidification functional biscuits:butter 50 g,powder 48 g,sugar dosage 26 g,baking conditions:fire up and down 195 ℃,time 30 min. The biscuits prepared with this optimal recipe were crisp and delicious,moderate in sweetness,and had a better appearance and color.
作者
陈汝玲
赵雪娇
吴静澜
CHEN Ruling;ZHAO Xuejiao;WU Jinglan(Guiyang College of Traditional Chinese Medicine,Guiyang,Guizhou 550025,China)
出处
《农产品加工》
2019年第6期21-26,共6页
Farm Products Processing
基金
大学生创业基金项目(贵中医大创合字(2017)38号
黔教高发(2017)158号)
关键词
消食除湿
功能性饼干
单因素试验
正交试验
配方
digestion and dehumidification
functional biscuits
single factor test
orthogonal test
formula
