蒲公英饼干的研制
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摘要
以蒲公英为原料制备蒲公英饼干,并进行感官评定。试验过程中以蒲公英粉、白砂糖、牛奶、人造黄油为因素进行单因素试验,并进行L9(34)四因素三水平正交试验及验证试验。最终确定蒲公英饼干的最佳制作配方为:低筋面粉30 g、炼乳4 g、牛奶13 g、黄油14 g、白砂糖4 g、蒲公英粉2 g。经过感官评定和验证试验,这种配方所制作的饼干感官评定得分最高。该配方制作的蒲公英饼干色泽均匀呈淡绿色。外形稳定,结构均匀,口感酥脆爽口,有淡淡蒲公英粉末的清香味。
Dandelion biscuit was prepared from dandelion,and sensory evaluation was carried out. In the course of the experiment,single factor experiment was conducted with dandelion powder,sugar,milk and margarine as factors,and L9(34)four-factor three-level orthogonal test and verification test were conducted. The best formula for dandelion biscuit was:low gluten flour 30 g,condensed milk 4 g,milk13 g,butter14 g,sugar4 g,and dandelion powder 2 g. After sensory evaluation and verification experiments,the recipe produced cookies with the highest sensory evaluation score. The formula made the dandelion biscuit even in light green color. The shape was stable,the structure was even,the taste was crisp and refreshing,had the light fragrant dandelion powder taste.
Dandelion biscuit was prepared from dandelion,and sensory evaluation was carried out. In the course of the experiment,single factor experiment was conducted with dandelion powder,sugar,milk and margarine as factors,and L9(34)four-factor three-level orthogonal test and verification test were conducted. The best formula for dandelion biscuit was:low gluten flour 30 g,condensed milk 4 g,milk13 g,butter14 g,sugar4 g,and dandelion powder 2 g. After sensory evaluation and verification experiments,the recipe produced cookies with the highest sensory evaluation score. The formula made the dandelion biscuit even in light green color. The shape was stable,the structure was even,the taste was crisp and refreshing,had the light fragrant dandelion powder taste.
引文
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[2]颜永书.蒲公英的药疗与食用[J].泸州医学院学报,1999(4):309
[3]孟志云,徐绥绪.蒲公英的化学与药理[J].沈阳药科大学学报,1997,14(2):138-143
[4]吕俊华,邱世翠,张连同,等.蒲公英体外抑菌作用研究[J].时珍国医国药,2002,13(4):215-216
[5]修锐,金华.药蒲公英的药理作用[J].国外医药·(植物药分册),2008,23(1):11-12
[6]杨丽民,谢静华,杨极元,等.蒲公英的开发利用[J].宁夏农林科技,2005(5):78-78
[7]安义,张怡,张玉奎.蒲公英辅助治疗牙周炎的临床效果观察[J].现代医药卫生,2012(17):114-115
[8]邓海燕.蒲公英橡胶技术开发热起来[J].中国石油和化工,2012(7):35-36
[9]李树鹏,魏军,郝艳霜.蒲公英多糖对雏鸡免疫机能的研究[J].?中国家禽,2012(11):105-108
[10]黄树林,梁明,徐茂奇.复方蒲公英颗粒对化脓性阑尾炎术后肠粘连的影响[J].现代中药研究与实践,2012(3):75-76
[11]杜军英,姜东伯,狄柯坪,等.蒲公英抑菌抗炎作用的研究进展[J].白求恩军医学院学报,2012(2):32-33
[12]林启寿.中草药成分化学[M].北京:科学出版社,1977:343-344
[13]Noda,Shinzo.New functionality of 1-deoxynojirimycin(DNJ)in mulberry leaves for improving intestinal function and constipation[J].Shokuhin kogyo,1999,42(2):73-77
[14]Chen Chang-Che,Liu Li-Kaung,Hsu Jeng-Dong,et al.Mulberry extract inhibits the evelopment of atherosclerosis in cholesterol-fed rabbits[J].Food chemistry,2005,91(5):601-607
[15]刘江汉.焙烤工业实用手册[M].北京:中国轻工业出版社,2008:235-238