川芎饼干加工技术研究  

Research on the Processing Technology of Ligusticum chuanxiong Biscuits

作　　者：张九东[1] 徐伟君[1] 李东[1] ZHANG Jiu-dong;XU Wei-jun;LI Dong(School of Biological and Environmental Engineering,Xi’an University,Xi’an,Shaanxi 710065)

机构地区：[1]西安文理学院生物与环境工程学院,陕西西安710065

出　　处：《安徽农业科学》2021年第19期161-163,共3页Journal of Anhui Agricultural Sciences

基　　金：西安市科学技术局农业技术攻关项目[NC1212(2)]。

摘　　要：用川芎和其他原料配比,加工成方便携带的饼干,运用单因素试验和正交试验方法对其进行综合分析,筛选出川芎饼干的最佳加工配方。结果表明:用面粉100 g、川芎粉15 g、猪油20 g、白砂糖40 g、小苏打0.5 g制成的川芎饼干结构细密、色泽淡绿色、香味适宜,获得了大多数人的好评。This study used Ligusticum chuanxiong as the main material to mix with other raw materials.Single factor experiment and orthogonal experiment were conducted for comprehensive analysis,and the best formula of L.chuanxiong biscuits was screened out.The results showed that L.chuanxiong biscuits made of wheat flour 100 g,L.chuanxiong flour 15 g,lard 20 g,white sugar 40 g,sodium bicarbonate 0.5 g had fine structure,light green color and suitable fragrance.L.chuanxiong biscuits made in the experiment obtained high praise from most people.

关 键 词：川芎 饼干 加工技术 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]