摘要
Abstract
The prepalation technology of chrysanthemum indicuml.Cookie which not only has traditional flavour,but also has strong chrysanthemum indicuml.Fragrance and rich nutrition,is introduced in this experi-ment by adding eggs,sugar and flour as the main raw materical and chrysanthemum indicuml.Power as the ad-juvant.The results of orthogonal test were as follows,the optimum formula was,according to folour as 100%, baking sode 1%.,chrysanthemum indicuml powder 9%,sugar 40%,butter 40%,the bake temperature was, the first,bottom temperature 170℃,top temperature 200℃,bake time 10 min.the second,the bottom tempera-ture 150℃,top temperature 180℃,bake time 5 min.The IC50 of antioxidant activity of Chrysanthemum indi-cuml.cookie was 12.23mL.In these process,the appearance and intrinsic quality of the Chrysanthemum indi-cuml.Cookies were better,and sensory quality were excellent,and its nutritional value was more than ordinary cookies.关键词
野菊花/曲奇饼干/加工工艺Key words
Chrysanthemum indicuml/cookie/processing technology分类
轻工纺织
