中药与临床2025，Vol.16Issue(3)：27-31,5.
归圆杞菊饼干成型工艺研究及质构分析
Study on processing technology and texture analysis of Guiyuanqiju Biscuit
摘要
Abstract
Objective:To screen the preparation technology and formula of Guiyuanqiju biscuits.Methods:Guiyuanqiju medicinal juice and medicinal powder,low gluten flour,and butter were taken as main raw materials,and the effects of the concentration ratio of medicinal juice,butter,powder and baking powder on sensory quality of Guiyuanqiju biscuits were studied by single factor test,orthogonal test and texture analysis.Results:The preparation process of Guiyuanqiju biscuit was as follows:low gluten flour 100%,concentrated ratio of medicinal juice 1∶6,butter 50%,medicinal powder 10%,baking powder 2.5%.The biscuits had a uniform yellow surface without impurities,bubbles or protrusions.The biscuits had complete shape,unique fragrance,crisp taste with good toughness and hardness.Conclusion:The biscuits made under these conditions have rich nutritional value,which provides reference for the utilization of medicine and food homology resources.关键词
归圆杞菊方/酥性饼干/制备工艺/质构分析Key words
Guiyuanqiju prescription/crispy biscuits/preparation process/texture analysis分类
医药卫生引用本文复制引用
罗林,王丹丹,景林,张齐,李梦琪,黄艳..归圆杞菊饼干成型工艺研究及质构分析[J].中药与临床,2025,16(3):27-31,5.基金项目
四川护理职业学院自然科学项目(2022RZY18) （2022RZY18）
