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投稿时间：2020-01-11
投稿时间：2020-01-11
中文摘要: 为开发一款健康的新型菊花功能性产品，以感官评价为指标，通过单因素试验确定最佳菊粉添加量、枸杞添加量和木糖醇添加量，并在此基础上利用响应试验进行优化，结果显示菊花枸杞无糖饼干最优配方为：低筋面粉25.00 g，糯米粉 6.00 g，枸杞粉 0.31 g，菊花粉2.22 g，木糖醇 11.83 g，黄油 20.00 g，牛奶 10.00 mL，食盐 0.50 g，泡打粉 0.20 g。在此条件下，饼干香气浓郁，感官评分最高。
Abstract:In order to develop a healthy new functional product of chrysanthemum，the optimal addition of chrysanthemum powder，medlar and xylitol were determined by single factor test with sensory evaluation indexes.On this basis，the response test was used for optimization，and the results showed that the optimum formula was as follows：25.00 g of low-gluten flour，6.00 g of glutinous rice flour，0.31 g of Chinese wolfberry powder，2.22 g of inulin，11.83 g of xylitol，20.00 g of butter，10.00 mL of milk，0.50 g of salt，0.20 g of baking powder.Under these conditions，the biscuit had the most aroma and the highest sensory score.
文章编号：202012026 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| ZHANG Jing-jing，LI Shu，XIE Yun，JIANG Bao-jie，WANG Lin-lin | Institute of Technology，Agricultural University of Hebei，Huanghua 061100，Hebei，China |
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