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投稿时间：2017-03-07
投稿时间：2017-03-07
中文摘要: 在单因素试验的基础上，采用响应面法优化韧性胎菊饼干的最佳配方，结果表明以面粉添加量为基准（其中低筋面粉添加量为90%，淀粉添加量为10%），其它原料添加量分别为：胎菊粉2.29%、奶粉3%、植物油18.35%、白糖20.56%、复合膨松剂1.91%、食盐0.2%、水28%，所制得的饼干菊香浓郁，口感酥脆无渣，感官评分最高。
Abstract:On the basis of single factor experiment，the response surface method was adopted to optimize the best chrysanthemum buds toughness biscuits formula，the results showed that based on flour content（including low protein flour adding amount was 90%，the starch content of 10%），and other raw materials added quantity respectively：chrysanthemum buds powder 2.29%，milk powder 3%，vegetable oil18.35%，sugar 20.56%，compound leavening agent 1.91%，salt 0.2%，water 28%，the prepared cookies were full of scent of chrysanthemums，crispy without slag，sensory score the highest.
文章编号：201720021 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LI Yun-jie，YU Bo，WU Jin-ju，XU Si-yu | College of Chemical Engineering and Food Science，Hubei University of Arts and Science，Xiangyang 441053，Hubei，China |
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