山楂粉火麻仁酥性饼干研制  

Development of Crisp Biscuit with Hawthorn Powder and Fructus Cannabis

作　　者：陈思沅 韦佳萍 苏辉兰[1] 谭韩英[1] CHEN Siyuan;WEI Jiaping;SU Huilan;TAN Hanying(Department of Food and Biological Engineer,Hezhou University,Hezhou 542899)

机构地区：[1]贺州学院食品与生物工程学院,贺州542899

出　　处：《食品工业》2021年第4期95-99,共5页The Food Industry

基　　金：2019年度广西高校中青年教师基础能力提升项目(2019KY0718);食品科学与工程广西一流学科(培育)培育项目(GXYLXKP1826)。

摘　　要：在普通酥性饼干制作基础上,以山楂粉、火麻仁作为添加物,对山楂粉火麻仁酥性饼干进行研制。以感官评价为指标,采用单因素试验和正交试验确定山楂粉、火麻仁、调和油、糖粉4个因素的最佳添加量,得出山楂粉火麻仁酥性饼干最佳口感配方:以低筋面粉100 g为基准,山楂粉10 g、调和油30 g、火麻仁20 g、糖粉30 g、全蛋液30 g、小苏打2 g、盐1.5 g。此配方所制作出的饼干的色泽、口感、酥性最佳。On the basis of making ordinary crisp biscuit,hawthorn powder and fructus cannabis were used as additives to develop of crisp biscuit with hawthorn powder and fructus cannabis.Taking sensory evaluation as the index,single factor experiment and orthogonal experiment were used to determine the best addition amount of hawthorn powder,hemp seed,blended oil and sugar powder.The results showed that the most formula of hawthorn powder hemp seed crisp biscuit was 100 g of low-gluten flour,10 g of hawthorn powder,30 g of blended oil,20 g of fructus cannabis,30 g of powdered sugar,30 g of the whole egg liquid,2 g of baking soda and 1.5 g of salt.According to the formula,biscuits had the best color,taste and crispness.

关 键 词：山楂粉 火麻仁 酥性饼干 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]