CAJ | 학술논문

以马齿苋为原料，研究制作马齿苋韧性饼干，为蔬菜饼干的进一步开发与研究提供科学依据。通过单因素试验和正交试验，确定出马齿苋韧性饼干的最佳工艺参数，结果表明，马齿苋韧性饼干的最佳工艺参数为：糕点粉100 g，白砂糖25 g，植物油20 g，马齿苋粉1.5 g，水30 mL。饼干呈淡绿色且色泽均匀、外形完整不易变形、结构细密、口感松脆。对成品主要营养成分进行了测定，其含量分别为：蛋白质：8.07%；脂肪：13.43%；黄酮：7.28×10-3%。
이마치현위원료，연구제작마치현인성병간，위소채병간적진일보개발여연구제공과학의거。통과단인소시험화정교시험，학정출마치현인성병간적최가공예삼수，결과표명，마치현인성병간적최가공예삼수위：고점분100 g，백사당25 g，식물유20 g，마치현분1.5 g，수30 mL。병간정담록색차색택균균、외형완정불역변형、결구세밀、구감송취。대성품주요영양성분진행료측정，기함량분별위：단백질：8.07%；지방：13.43%；황동：7.28×10-3%。
This text study on making hard biscuits using purslane as material. To provide a scientific basis for the further development and research of vegetable biscuit. Through single factor test and orthogonal test obtained the optimize formulation:flour 100 g,white granulated sugar 25 g,plant oil 20 g,purslane powder 1.5 g,water 30 mL. This vegetable biscuit has its unique color and flavor,and its structure is densest. In addition,three kinds of main nutrition materials were measured. Protein 8.07%,Fat 13.43%,Flavonoids 7.28×10-3%.