中国食物与营养2024，Vol.30Issue(8)：26-29,4.
香椿饼干制作工艺研究
Study on The Fabrication Process of Toona sinensis Biscuits
摘要
Abstract
[Objective]Fresh Toona sinensis sprouts and wheat flour were used as raw materialsto develop Toona sinensis biscuits.[Method]Through single factor and orthogonal experiments,the process formula of Toona sinensis biscuits was optimized using sensory scores as indicators,and the quality of Toona sinensis biscuits was evaluated.[Result]The optimal production process and conditions for Toona sinensis biscuits were as follows:based on 100%low gluten flour,0.8%baking soda,15%Toona sinensis powder,15%sugar powder,and 30%butter.The baking temperature on top of the fire is 180℃,the baking temperature on bottom of the fire is 150℃,and the baking time is 10 minutes.The Toona sinensis biscuit produced under this process condition has the unique fragrance of Toona sinensis,and has a neat appearance,crispy taste,delicate texture,moderate sweetness,and rich flavor.[Conclusion]This study can provide data reference for the development and utilization of Toona sinensis biscuits,which is of great significance for the in-depth research and market development of Toona sinensis biscuits.At the same time,it can also increase the added value of Toona sinensis and provide technical refer-ence for the subsequent industrialization development of Toona sinensis biscuits.关键词
香椿/饼干/单因素试验/正交试验/工艺研究Key words
Toona sinensis/biscuit/Single-Factor Test/Orthogonal Test/technique study引用本文复制引用
杜喜梅,张国强,吴慧珍,刘烨,王淑英..香椿饼干制作工艺研究[J].中国食物与营养,2024,30(8):26-29,4.基金项目
兰州市科技局计划项目"香椿精深加工技术研究与产品开发"(项目编号:2017-4-38) （项目编号:2017-4-38）
协同创新基地保障经费项目(项目编号:202306). （项目编号:202306）
