紫苏陈皮酥性饼干的研制  

Development of Perilla and Tangerine Peel Pastry Biscuits

作　　者：丁梁斌[1] DING Liang-bin(School of Hygiene and Health,Xuzhou Vocational College of Bioengineering,Xuzhou 221006,China)

机构地区：[1]徐州生物工程职业技术学院卫生健康学院,江苏徐州221006

出　　处：《保鲜与加工》2023年第8期54-60,共7页Storage and Process

摘　　要：以紫苏叶和陈皮为原料,采用单因素试验及响应面Box-Behnken试验确定紫苏陈皮酥性饼干的最优配方。结果表明,紫苏陈皮酥性饼干的最佳配方为:低筋面粉100 g,紫苏和陈皮共12 g,紫苏与陈皮质量比3∶1,木糖醇21 g,蛋黄75 g,黄油50 g,食盐1.0 g,泡打粉0.8 g,采用该配方制得的紫苏陈皮酥性饼干口感酥松,表面棕黄,甜而不腻,有浓郁的紫苏和陈皮香气,感官评分最高。In this study,single factor experiments and response surface Box-Behnken test were used to determine the optimal formula of perilla and tangerine peel pastry biscuits using perilla leaves and tangerine peels as raw materials.The results showed that the best formula for perilla and tangerine peel pastry was determined as follows:low gluten flour of100g,perilla and tangerine peels of 12 g,perilla and tangerine peel mass ratio of 3∶1,xylitol of 21 g,egg yolk of 75 g,butter of 50 g,salt of 1.0 g,and baking powder of 0.8 g.The prepared perilla tangerine peel cookies with this formula had crisp taste,brown surface and agreeable sweetness with a strong perilla and tangerine peel aroma,and presented the highest sensory score.

关 键 词：紫苏 陈皮 饼干 响应面法 配方 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]