滁菊饼干配方及制备工艺研究  

Preparation Technology of Biscuit Formula in Dendranthema Morifolium

作　　者：魏敏 周国梁[1] 汪心娉 高志红 杨婷婷[1] 杨剑婷[1] WEI Min;ZHOU Guoliang;WANG Xinping;GAO Zhihong;YANG Tingting;YANG Jianting(Anhui Science and Techuology University,Fengyang 233100,China)

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《安徽科技学院学报》2018年第6期81-87,共7页Journal of Anhui Science and Technology University

基　　金：安徽省教育厅高校自然科学研究项目(KJ2017A516);安徽省大学生创新创业训练计划项目(2017S10879001)

摘　　要：目的:研究滁菊饼干配方及制备工艺条件。方法:以感官评价为指标,单因素试验考察滁菊饼干配方工艺中滁菊、奶粉、食用油及酵母粉添加量,并根据单因素试验结果设计正交试验,确定滁菊饼干的配方工艺;进一步以感官评价和饼干总黄酮存率综合评定滁菊饼干的制备工艺,以发酵温度、发酵时间、烘烤温度和烘烤时间为考察因素,设计正交试验确定滁菊饼干的制备条件。结果:滁菊饼干的配方工艺为:滁菊添加量为2%、奶粉添加量为5%、食用油添加量为4%、酵母添加量为2.5%,各因素方差分析结果表明,各因素之间都存在显著性差异(P<0.05)。制备工艺条件为:发酵温度为25℃,发酵时间为50min,烘烤温度为220℃,烘烤时间为8min,对各影响因素方差分析结果表明,发酵温度(A)、发酵时间(B)、烘烤温度(C)各因素之间都存在显著性差异(P<0.05)。结论:采用3批物料制备滁菊饼干,滁菊饼干在制备前后总黄酮存率为84.79%,RSD为2.05%,表明工艺稳定可靠。Objective:To investigate the formula and preparation conditions of the biscuit in Dendranthema morifolium.Methods:Single factor experiments were conducted on the addition of Dendranthema morifolium powder,milk powder,edible oil and yeast powder in the biscuit formula process in Dendranthema morifolium based on the sensory evaluation.Orthogonal experiment was designed by single factor experiment to determine the formula technology of the biscuit in Dendranthema morifolium.After determining the formula process,the preparation technology of the biscuit in Dendranthema morifolium was evaluated by sensory evaluation and total flavone storage rate of biscuits.The conditions of the preparation of the biscuit in Dendranthema morifolium were determined by the fermentation temperature,the fermentation time,the baking temperature and the baking time.Results:Formula technology of the biscuit in Dendranthema morifolium is:the addition amount of chrysanthemum is 2%,milk powder is 5%,edible oil is 4%,yeast is 2.5%.The results of variance analysis showed that there was significant difference among all factors(P<0.05).Preparation condition:the fermentation temperature was 25℃,the fermentation time was 50 min,the baking temperature was 220℃,and the baking time was 8 min.The results of variance analysis of various factors showed that there were significant differences between the factors of fermentation temperature(A),fermentation time(B)and baking temperature(C),respectively(P<0.05).Conclusion:Three batches of materials were used to prepare the biscuit in Dendranthema morifolium.The total flavonoid storage rate of the biscuit before and after preparation was 84.79%,and RSD was 2.05%,indicating that the technology was stable and reliable.

关 键 词：滁菊 总黄酮 配方 制备 

分 类 号：TS205[轻工技术与工程—食品科学]