三七酥性风味饼干的研制  

Development of Panax Notoginseng Crisp Biscuits

作　　者：陈红惠[1] CHEN Honghui(School of Chemistry and Engineering, Wenshan University, Wenshan Yunnan 663099, Chin)

机构地区：[1]文山学院化学与工程学院,云南文山663099

出　　处：《文山学院学报》2016年第6期35-38,共4页Journal of Wenshan University

摘　　要：以三七粉、低筋面粉为主要原料,对三七酥性风味饼干的加工工艺进行了探讨。通过对不同白砂糖、黄油、小苏打等单因素进行研究,采用正交实验优化了三七酥性风味饼干的生产工艺。结果表明,三七酥性风味饼干的最佳配方为:三七粉2.1 g、低筋面粉50 g、鸡蛋12.5 g、全脂奶粉10 g、白砂糖10 g、黄油7.5 g、小苏打0.35 g,在210℃下焙烤6 min,所得三七酥性风味饼干感官品质良好,酥性适宜,风味优良。The crisp biscuit uses panax notoginseng powder and low fine flour as raw material. The optimum formulation of crisp biscuit is obtained with the orthogonal design L9（33） based on the single-factor experiment for sugar, butter and sodium bicarbonate addition. The results shows that the optimum formula of biscuits are 2.1g of panax notoginseng powder, 50 g of low fine flour, 12.5g of eggs, 10 g of milk powder, 10 g of sugar, 7.5g of butter and 0.35 g of sodium bicarbonate. The best baking parameters of shaped dough in oven are baking for 6 minutes at temperature of 210 ℃. The biscuits made on this condition have a good flavor and excellent quality.

关 键 词：三七粉 酥性饼干 工艺优化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]