菊花薄脆饼干的研制  

Development of chrysanthemum crackers

作　　者：于博[1] 孙言[1] 王晓梦[1] 马缓[1] 杨鹏[1] 刘谨瑞 

机构地区：[1]湖北文理学院化学工程与食品科学学院,湖北襄阳441053 [2]湖北保康帝豪中药材种植有限公司,湖北襄阳441600

出　　处：《粮食与油脂》2015年第11期46-49,共4页Cereals & Oils

基　　金：襄阳市科技计划研究与开发项目(20270231010);襄阳市木瓜膳食工程技术研究中心项目(Q20132602)

摘　　要：以菊花粉、低筋面粉、植物油、起酥油和白糖等为原料,制作薄脆型菊花饼干。通过单因素和正交试验优化菊花饼干的最佳配方:低筋面粉100 g、菊花粉2.5 g、植物油10 g、起酥油5 g、白糖23 g、复合膨松剂1 g、食盐0.4 g、水45 g。所制得的饼干外观光滑、表面平整有光泽、断面有层次、口感松脆细腻并富有菊花特有的清香。The chrysanthemum crackers were developed with chrysanthemum powder, low gluten flour, vegetable oil, shortening oil and sugar. The optimum formula of crackers was studied by single factor and orthogonal experiment in this article. The results showed that the optimum formula was cake flour 100 g, chrysanthemum powder 2.5 g, vegetable oil 10 g, shortening oil 5 g, sugar 23 g, complex leavening agent 1 g, salt 0.4 g and water 45 g. Based on the mentioned formula, chrysanthemum crackers featured smooth flat and shiny, layered, tasted crisp and smelled fresh.

关 键 词：菊花 饼干 配方 感官 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]