杜仲饼干的研制及品质评价  

Preparation and Quality Evaluation of Eucommia Ulmoid Powder Biscuit

作　　者：陈书明[1] 张绍军[1] CHEN Shuming;ZHANG Shaojun(Sanmenxia Polytechnic,Sanmenxia Key Laboratory of Biotechnology,472000 Sanmenxia Henan,China)

机构地区：[1]三门峡职业技术学院,三门峡市生物技术重点实验室,河南三门峡472000

出　　处：《粮食加工》2023年第5期38-42,共5页Grain Processing

基　　金：河南省高等职业学校青年骨干教师培养计划项目(2020GZGG018);河南省高等学校重点科研项目(21B550005);三门峡职业技术学院课题(SZY-2022-015)。

摘　　要：以杜仲叶为原料制作杜仲叶粉饼干。以感官评价及长、宽、厚的增量为指标,在单因素实验的基础上通过正交实验优化配方,并评价杜仲叶粉饼干品质。最佳配方为杜仲叶粉1.0g,细砂糖20.0g,黄油47.0g,鸡蛋液33.0g;水分测定实验显示空白饼干的含水量高于同样保存时长的杜仲叶粉饼干的含水量。Eucommia Ulmoid powder biscuit was prepared using Eucommia leaf as raw material.Taking the sensory score,the increment of length,width and thickness as the index,the formula was optimized by orthogonal test on the basis of single factor test,and the quality of Eucommia Ulmoid powder biscuit was evaluated.The best formula is Eucommia powder 1.0 g,caster sugar 20.0 g,butter 47.0 g,egg liquid 33.0 g.The moisture content of the blank biscuit was higher than that of the Eucommia powder biscuit.

关 键 词：杜仲叶粉 饼干 感官评价 水分含量 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]