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- Title
花椒叶在椒盐曲奇饼干制作工艺中的应用研究.
- Authors
张欢; 梁晶晶; 刘阳; 乔明锋; 胡军; 姜元华
- Abstract
Based on the leaves of zanthoxylum bungeanum which was a by-product of Hanyuan zanthoxylum bungeanum and sensory score as the basis, single factor and orthogonal test were used in the formulation of raw material and the technological scheme. To explore the factors that affect the sensory score of pepper, salt and pepper cookies. The sensory score of pepper leaf was determined by the method of scientific theory and the texture analysis.The formula of pepper leaf pepper and salt cookie was determined as follows: low gluten flour 100 %, butter 70 %, salt 2.7 %, pepper leaf powder 1.5 %, sugar 20 %, water 15 %. The optimum conditions were as follows: stirring time 8 min, baking time 13 min, upper baking temperature 180 ℃, subjacent baking temperature 150 ℃.
- Publication
Food Research & Development, 2018, Vol 39, Issue 14, p103
- ISSN
1005-6521
- Publication type
Article
- DOI
10.3969/j.issn.1005-6521.2018.14.018