花椒叶在椒盐曲奇饼干制作工艺中的应用研究  

Study on the Application of Zanthoxylum bungeanum Leaves in the Processing of Salt and Pepper Cookies

作　　者：张欢 梁晶晶 刘阳[1] 乔明锋[1,2] 胡军[2] 姜元华[1] ZHANG Huan1, LIANG Jing-jing1, LIU Yang1, QIAO Ming-feng1, 2, HU Jun2 JIANG Yuan-hua1(1. Sichuan Tourism University, Chengdu 610100, Sichuan, China; 2. Key Laboratory of Mountain EcologicalRestoration and Utilization of Biological Resources, Ecological Restoration and Biodiversity Conservation,Sichuan Key Laboratory, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041,Sichuan, Chin)

机构地区：[1]四川旅游学院,四川成都610100 [2]中国科学院山地生态恢复与生物资源利用重点实验室,生态恢复与生物多样性保育四川省重点实验室,中国科学院成都生物研究所,四川成都610041

出　　处：《食品研究与开发》2018年第14期103-109,共7页Food Research and Development

基　　金：中国科学院山地生态恢复与生物资源利用重点实验室开放基金(KXYSWS1601); 川菜发展研究中心重点项目(CC16Z01); 烹饪科学四川省高等学校重点实验室基金项目(PRKX2016Z02); 四川旅游学院大学生科研创新训练项目(2017XKZ66、2017XKZ67)

摘　　要：以汉源花椒的副产品花椒叶作为原料,感官评分作为依据,先后在原料配方,工艺方案上采用单因素和正交试验,探讨影响花椒叶椒盐曲奇饼干感官评分值的因素,最后采用质构分析,用科学理论的方法确定感官评分值。最终确定花椒叶椒盐曲奇饼干配方为:低筋面粉100%,黄油70%,食盐2.7%,花椒叶粉1.5%,糖粉20%,水15%。工艺优化最佳结果为搅拌时间8 min,烘烤时间13 mim,上火温度180℃,下火温度150℃。Based on the leaves of zanthoxylum bungeanum which was a by-product of Hanyuan zanthoxylum bungeanum and sensory score as the basis,single factor and orthogonal test were used in the formulation of raw material and the technological scheme. To explore the factors that affect the sensory score of pepper,salt and pepper cookies. The sensory score of pepper leaf was determined by the method of scientific theory and the texture analysis.The formula of pepper leaf pepper and salt cookie was determined as follows：low gluten flour100 %,butter 70 %,salt 2.7 %,pepper leaf powder 1.5 %,sugar 20 %,water 15 %. The optimum conditions were as follows：stirring time 8 min,baking time 13 min,upper baking temperature 180 ℃,subjacent baking temperature 150 ℃.

关 键 词：花椒叶 曲奇饼干 单因素 正交 质构 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]