CAJ | 학술논문

以丁香花、奶粉、陈皮、大枣、红糖、山楂及低筋粉等为主要原料，采用感官评价结合质构仪的方法，在单因素试验的基础上进行正交试验研究添加丁香花制作系列保健饼干的最佳配方及工艺优化。结果表明：在低筋粉100 g，红糖38 g，酥油19 g，饴糖4.67 g，奶粉5.93 g，碳酸氢钠2.53 g，碳酸氢铵0.47 g，纤维总量20 g，加水量27 g，上火温度190℃，下火温度180℃，烘烤7 min后得到成品感官品质最佳，口感良好，甜味适中，颜色均匀，表面平整。影响此饼干品质的主次因素从大到小依次是：红糖用量、加水量、纤维总量、酥油用量。
이정향화、내분、진피、대조、홍당、산사급저근분등위주요원료，채용감관평개결합질구의적방법，재단인소시험적기출상진행정교시험연구첨가정향화제작계렬보건병간적최가배방급공예우화。결과표명：재저근분100 g，홍당38 g，소유19 g，이당4.67 g，내분5.93 g，탄산경납2.53 g，탄산경안0.47 g，섬유총량20 g，가수량27 g，상화온도190℃，하화온도180℃，홍고7 min후득도성품감관품질최가，구감량호，첨미괄중，안색균균，표면평정。영향차병간품질적주차인소종대도소의차시：홍당용량、가수량、섬유총량、소유용량。
The best formulation and process optimization of the lilac warm stomach health biscuits were studied by orthogonal test on the single factor experiment,with lilacs, milk powder, dried tangerine or orange peel, jujube mill, brown sugar, hawthorn and cake flour as main raw materials, and texture analyzer combines sensory evaluation as methods. The results showed that the lilac warm stomach health biscuits with optimum sensory quality were obtained by cake flour 100 g, brown sugar 38 g, butter 19 g, malt sugar 4.67 g, milk powder 5.93 g, NaHCO3 2.53 g, NH4HCO3 0.47 g, total fiber 20 g and water 27 g, baked at 190℃-180℃for 7 min. The biscuits manufactured by optimum formulation had moderate sweetness, good taste, uniform surface color, flat surface. The influence factors of biscuits quality are the addition of brown sugar, addition of water, total fiber and addition of butter in sequence.