东北土当归根茎汁液发酵饼干的研制

摘要

Using flour as the main raw material, adding Aralia continentalis rhizome juice, shortening and yeast as ingredients, the biscuits were made by two stages fermentation method. The processing formula of the fermented biscuit was optimized by single factor test and orthogonal test with sensory evaluation, water content and acidity as indexes.The results showed that the best formula was 200 g flour, 40 g Aralia continentalis rhizome juice, 40 g shortening and 1.6 g yeast.%以面粉为主要原料,添加东北土当归根茎汁液、起酥油和酵母等辅料,采用二次发酵法制作饼干.以感官评价、水分含量、酸度为指标,通过单因素试验和正交试验优化并确定发酵饼干的加工配方.结果表明:最佳制作配方为面粉200 g,东北土当归根茎汁液40 g,起酥油40 g,酵母1.6 g.