匙羹藤饼干的研制  

Development of Gymnema Sylvestre Biscuit

作　　者：万开龙 宋信莉 沈丽 钱舒琪 陈丽 肖冰清 程宇彬 

机构地区：[1]贵州中医药大学药学院,国家苗药工程技术研究中心,贵州中药炮制与制剂工程技术研究中心, 贵州 贵阳

出　　处：《药物资讯》2023年第5期464-469,共6页Pharmacy Information

摘　　要：研究匙羹藤饼干最佳的制备工艺。以感官评价为评分指标,单因素试验考察匙羹藤饼干配方制备工艺条件中烘烤时间、烘烤温度、鸡蛋全液用量、匙羹藤提取物用量、低筋面粉用量、橄榄油用量及木糖醇添加量。再根据单因素试验结果设计正交试验,确定匙羹藤饼干最佳制备工艺条件。结果表明,匙羹藤饼干的最佳配方制备工艺条件为:鸡蛋全液15 g,匙羹藤提取物1.0 g,木糖醇20 g,橄榄油10 g,低筋面粉60 g,烘烤温度为140℃,烘烤时间为13 min。通过本实验制得的饼干口感良好、外观良好,品质较佳。The preparation technology of the best formula of gymnema sylvestre biscuit was studied. Taking sensory evaluation as evaluation index, single factor experiment was conducted to investigate the addition of baking time, baking temperature, egg liquid, gymnema sylvestre extract, low gluten flour, olive oil and xylitol in the preparation conditions of gymnema sylvestre biscuit formula. Then, according to the results of single factor test, the orthogonal experiment was designed to determine the preparation conditions of the best formula of gymnema sylvestre biscuits. The results showed that the optimum preparation conditions of gymnema sylvestre biscuits were as follows: egg liquid 15 g, spoon Gymnema extract 1.0 g, xylitol 20 g, olive oil 10 g, low gluten flour 60 g, baking temperature 140˚C, baking time 13 mins. The biscuits made through this experiment have good taste, good appearance and good quality.

关 键 词：匙羹藤 饼干 制备工艺 

分 类 号：TS2[轻工技术与工程—食品科学与工程]