摘要
在单因素试验的基础上,选择天麻粉添加量、赤砂糖添加量、泡打粉添加量、烘烤时间为自变量,天麻饼干感官品质评分为考察指标,进行L_9(3~4)正交试验,优化天麻赤砂糖饼干的加工工艺。结果表明,天麻赤砂糖饼干的最佳工艺条件为:天麻粉添加量14%,赤砂糖添加量15%,泡打粉添加量2%,烘烤时间10 min,在此工艺条件下,制备的天麻赤砂糖饼干呈棕黄色,表面光滑,组织细密均匀,天麻味适中,酥脆且甜而不腻。
On the basis of single-factor test, a L_9(3~4) orthogonal test was established about the dependent variable(Gastrodia elata Bl. red sugar crisp biscuit sensory score) and independent variables(Gastrodia elata Bl. powder content, red sugar content, baking powder content and baking time) to optimize the processing technology of Gastrodia elata Bl. red sugar crisp biscuit. The result showed that, the optimum processing technology conditions of the biscuit were as follows: Gastrodia elata Bl. powder content 14%, red sugar content 15%, baking powder content 2%, and baking time 10 min. The Gastrodia elata Bl. red sugar crisp biscuit had brown color, smooth surface, fine and uniform structure, moderate flavor of Gastrodia elata Bl., crisp and sweet, but not greasy taste.
引文
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