摘要
以蕨菜和面粉为原料,先通过单因素试验对蕨菜粉添加量、起酥油添加量、白砂糖添加量、小苏打添加量对蕨菜饼干生产的影响进行研究,再通过L9(34)正交试验进行感官综合评定确定蕨菜饼干工艺的最佳条件。研究结果表明:蕨菜饼干的最佳配比为小麦粉:蕨菜粉:起酥油:白砂糖:小苏打=100:25:30:35:0.5,烘烤工艺以温度为200℃,烘烤10min为宜。所制得的蕨菜饼干外表厚薄均匀、颜色棕黄、口感酥脆,具有蕨菜特殊风味。
Using Pteridium aquilinum and flour as raw material, Pteridium aquilinum biscuit was prepared on the amount of Pteridium aquilinum powder. Through single factor test and L9（34） orthogonal experiments for sensory evaluation,the Pteridium aquilinum biscuits processing conditions were determined. The results showed that the best ratio of the main components in Pteridium aquilinum biscuits was wheat flour： pteridium aquilinum powder： shortenings： white granulated sugar： sodium bicarbonate of 100：25：30：35：0.5. The best baking temperature and time were 200 ℃ and 10min, respectively. The bracken biscuit has uniform thickness and was color dark brown, crispy with bracken special flavor.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期173-176,共4页
Modern Food Science and Technology
关键词
蕨菜
工艺
探究
Pteridium aquilinum
process
explore
