芹菜曲奇饼干工艺研究  

Study on the technology of celery- flour cookies

作　　者：胡萍[1] 刘凯[1] HU Ping;LIU Kai(School of Landscape and Food Engineering,Xuchang Vocational Technology College,Henan Xuchang 461000,China)

机构地区：[1]许昌职业技术学院园林与食品工程学院,河南许昌461000

出　　处：《食品工程》2023年第2期26-29,共4页Food Engineering

摘　　要：以低筋粉和芹菜粉为主要原料,饼干感官评分为主要评价标准,采用单因素设计试验和正交分析方法对芹菜曲奇饼干的工艺配方进行研究。单因素试验结果表明,芹菜粉添加量4 g、黄油添加量70 g、蛋液添加量10 g及食盐添加量1 g时,芹菜曲奇饼干品质最好;通过L9(34)正交试验确定芹菜曲奇饼干的最佳工艺配方:芹菜粉添加量6 g、黄油添加量65 g、蛋液添加量10 g及食盐添加量1 g,此工艺条件下制作的饼干色泽棕黄,滋味香甜,口感酥松,芹菜味浓郁,感官品质最好。Using cake flour and celery-flour as the main raw materials,and the sensory score value of cookies as the main identification standard.The sensory quality of celery-flour cookies was studied by the single factor experiment and orthogonal analysis method.The results of the single-factor experiment showed that when the celery-flour was 4 g,butter was 70 g,egg liquid was 10 g and salt was 1 g,the sensory quality was the highest.The L9(34)orthogonal test was carried out to determine the optimum formula of celery cookies:6 g celery-flour,65 g butter,10 g egg liquid and 1 g salt,which met the industrial standard(QB/T 1433.5-2005).

关 键 词：芹菜粉 曲奇饼干 工艺优化 单因素试验 正交试验 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]