摘要
以蒲公英为原料制备蒲公英饼干,并进行感官评定。试验过程中以蒲公英粉、白砂糖、牛奶、人造黄油为因素进行单因素试验,并进行L9(34)四因素三水平正交试验及验证试验。最终确定蒲公英饼干的最佳制作配方为:低筋面粉30 g、炼乳4 g、牛奶13 g、黄油14 g、白砂糖4 g、蒲公英粉2 g。经过感官评定和验证试验,这种配方所制作的饼干感官评定得分最高。该配方制作的蒲公英饼干色泽均匀呈淡绿色。外形稳定,结构均匀,口感酥脆爽口,有淡淡蒲公英粉末的清香味。
Dandelion biscuit was prepared from dandelion,and sensory evaluation was carried out.In the course of the experiment,single factor experiment was conducted with dandelion powder,sugar,milk and margarine as factors,and L9(34)four-factor three-level orthogonal test and verification test were conducted.The best formula for dandelion biscuit was:low gluten flour 30 g,condensed milk 4 g,milk13 g,butter14 g,sugar 4 g,and dandelion powder 2 g.After sensory evaluation and verification experiments,the recipe produced cookies with the highest sensory evaluation score.The formula made the dandelion biscuit even in light green color.The shape was stable,the structure was even,the taste was crisp and refreshing,had the light fragrant dandelion powder taste.
作者
马井喜
印薪颂
吴淑清
MA Jing-xi;YIN Xin-song;WU Shu-qing(School of Food Science and Engineering,Changchun University,Changchun 130022,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第4期77-81,共5页
Food Research and Development
基金
吉林省教育厅"十三五"科学技术项目(JJKH20180953KJ)
长春大学青年教师培育项目(ZK201811)
关键词
蒲公英
饼干
配方
感官
正交试验
dandelion
biscuit
formula
sensory
orthogonal test
作者简介
马井喜(1981-),男(汉),讲师,硕士,研究方向:农产品加工与贮藏;通信作者:吴淑清(1969-),女,副教授,研究方向:食品营养及农产品加工与贮藏
