菊花薄脆饼干的研制

摘要

以菊花粉、低筋面粉、植物油、起酥油和白糖等为原料，制作薄脆型菊花饼干。通过单因素和正交试验优化菊花饼干的最佳配方：低筋面粉100 g、菊花粉2.5 g、植物油10 g、起酥油5 g、白糖23 g、复合膨松剂1 g、食盐0.4 g、水45 g。所制得的饼干外观光滑、表面平整有光泽、断面有层次、口感松脆细腻并富有菊花特有的清香。%Thechrysanthemumcrackers were developed withchrysanthemum powder,low gluten flour,vegetableoil,shorteningoil and sugar. Theoptimum formulaofcrackers was studied by single factor andorthogonal experiment in this article. The results showed that theoptimum formula wascake flour 100 g,chrysanthemum powder 2.5 g,vegetableoil 10 g,shorteningoil 5 g,sugar 23 g,complex leavening agent 1 g,salt 0.4 g and water 45 g. Basedon the mentioned formula,chrysanthemum crackers featured smooth flat and shiny,layered,tastedcrisp and smelled fresh.