现代食品科技2013，Vol.29Issue(1)：173-176,4.
蕨菜饼干制作工艺的研究
Study on the Manufacture Technology of Pteridium aquilinum Biscuit
王雪波 1邓建华1
作者信息
- 1. 西昌学院轻化工程学院,四川西昌615013
- 折叠
摘要
Abstract
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 evaluatioitfhe 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 lOmin, respectively. The bracken biscuit has uniform thickness and was color dark brown, crispy with bracken special flavor.关键词
蕨菜/工艺/探究Key words
Pteridium aquilinum/process/explore引用本文复制引用
王雪波,邓建华..蕨菜饼干制作工艺的研究[J].现代食品科技,2013,29(1):173-176,4.
