鸡内金 焦山楂蛋卷消食棒的研制  

Preparation of Egg Rolls Digestion Bar with Endothelium corneum gigeriae galli and Charred Fructus Crataegi

作　　者：张晓薇 任艳 ZHANG Xiaowei;REN Yan(College of Basic Medical Sciences,Shanxi University of Chinese Medicine,Jinzhong,Shanxi 030619,China)

机构地区：[1]山西中医药大学基础医学院,山西晋中030619

出　　处：《农产品加工》2022年第23期20-23,26,共5页Farm Products Processing

基　　金：山西省重点研发计划项目(社会发展方向)(201903D321209);山西省教育厅成果转化培养项目(0603601)。

摘　　要：为研究一款助消化又酥脆可口的小儿零食,以低筋面粉、小麦胚芽粉、黄油、鸡蛋、牛奶等为主要原料,加入鸡内金、焦山楂,并用木糖醇替代蔗糖,制作出一款香酥美味的消食蛋卷营养棒。以感官评分为评价指标,在单因素试验基础上,设计正交试验对配方进行优化。结果表明,最佳配方为低筋面粉用量150 g,小麦胚芽粉用量50 g,黄油用量100 g,鸡蛋液用量100 g,木糖醇用量20 g,鲜牛奶用量240 g,鸡内金用量15 g,焦山楂用量10 g,食盐用量1.5 g,黑芝麻用量30 g,最佳烘烤温度为175℃,烘烤时间为20 s。在该工艺条件下,制作的蛋卷棒酥脆可口、色泽均匀、风味独特。To develop a kind of crisp children's snack with digestion.low-gluten flour,wheat germ powder,butter,eggs,milk were used as the main raw material,adds Endothelium corneum gigeriae galli and charred fructus Crataegi as auxiliary material to aid digestion,xylitol replaces sucrose.Made a crisp and delicious egg rolls nutrition bar.Using sensory evaluation as the evaluating indicator.On the basis of single factor test,orthogonal test was designed to optimize the formula of egg rolls.The results showed that the best formula of egg rolls was low gluten flour 150 g,wheat germ powder 50 g,butter 100 g,egg liquid 50 g,xylosic alcohol 20 g,milk 240 g Endothelium corneum gigeriae galli 15 g,charred fructus Crataegi 10 g,salt 1.5 g and black sesame 30 g.The best baking conditions were temperature 175℃and baking time 25 min.Under these condition,the egg rolls has crisp taste,full color and complete shape.

关 键 词：鸡内金 焦山楂 小麦胚芽粉 木糖醇 蛋卷棒 

分 类 号：R282.74[医药卫生—中药学]