青钱柳叶饼干配方的优化

青钱柳叶具有降血压、降血脂和降血糖等多种功能。本研究尝试将青钱柳叶添加到饼干中,考察青钱柳叶添加后对饼干的色泽和硬度的影响。以感官评分作为评价指标,通过单因素和正交实验对饼干的配方进行优化。结果表明,青钱柳叶添加到饼干后,饼干的颜色加深,硬度下降,5%添加量的饼干与对照组相比,光亮值和硬度的降幅分别达30%和15%。正交优化后青钱柳叶饼干的最佳配方为:低筋面粉20.0 g、青钱柳叶粉1.0 g、麦芽糖醇12.0 g、黄油10.0 g、鸡蛋6.0 g、膨松剂0.2 g。用此配方生产的饼干外形完整、色泽均匀呈棕褐色、咀嚼后有愉悦的苦甜味。饼干中铁、锌的含量分别为14.70和8.30 mg/kg,三萜类和黄酮类的含量分别为35.07和26.28 mg/kg。本论文通过青钱柳叶休闲饼干的开发,为我国青钱柳资源的优质高效利用提供了一条新途径。

Formula optimization of biscuits with Cyclocarya paliurus leaves

Cyclocarya paliurus leaves have many functions, such as lowering blood pressure, reducing blood lipids and decreasing blood glucose. In this study,a new kind biscuit with Cyclocarya paliurus leaves was developed. The effects of the addition amount of the leaves on the color and the texture of the biscuits had been investigated. The formula of biscuits was optimized by single factor and orthogonal experiments with sensory evaluation as evaluation index.The results showed that the leaves added to the biscuits deepened their color and decreased their hardness.Compared with the control group,the brightness and hardness of biscuits with 5% addition amount were decreased by 30% and 15%, respectively. The best formula for the biscuits was as follows,the low gluten flour 20.0 g,the powder of Cyclocarya paliurus 1.0 g,the maltitol 12.0 g,the butter 10.0 g the egg 6.0 g and the baking soda 0.2 g.It showed that the biscuits produced with this formula had the advantages of complete shape,uniform and brown color,and pleasant taste.The contents of Fe and Zn in biscuits were 14.70 mg/kg and 8.30 mg/kg,and three terpenoids and flavonoids 35.07 mg/kg and 26.28 mg/kg,respectively.The development of leisure biscuit with Cyclocarya paliurus leaves would provide a new approach for the high quality and efficient utilization of Cylocaya palirus in China.