[目的]将香椿和休闲食品结合研制出香椿韧性饼干,满足人们对新型香椿营养食品的要求.[方法]制定韧性饼干的感观品质评定标准及评定方法,通过正交试验确定普通韧性饼干最佳配方,在此配方基础上,添加香椿粉进行单因素分析确定香椿粉添加量,然后再通过正交试验优化配方,最终得出香椿韧性饼干的最佳配方.[结果]试验得出普通韧性饼干最佳配方为:面粉100 g(湿面筋含量为26％)、油16 g、糖20 g、水28 g；香椿韧性饼干最佳配方为:面粉100 g(湿面筋含量为26％)、油16 g、糖20 g、水28 g、香椿粉1.4 g；同时配方中还含有:碳酸氢钠0.8g、碳酸氢氨1.6g、单甘酯0.2g、焦亚硫酸钠0.1g、泡打粉0.6g.[结论]试验制得的香椿韧性饼干同时具有香椿的丰富营养和韧性饼干的外表美观、入口松脆、有耐嚼力等特点,丰富了我国的休闲食品市场.%[Objective] To develop Chinese toon tough biscuits and satisfy people's demand on new type toon nutrition food. [Method] The sensory evaluation standard and method of tough biscuits was made to determine common tough biscuits formula by orthogonal test. On the basis of this, the optimum formula of toon tough biscuits was obtained through single factor test to determine toon dosage and orthogonal test to optimize formula. [ Result ] The common tough biscuits optimum formula was: flour 100 g ( wet gluten 26% ) , oil 16 g, sugar 20 g, water 28 g; the optimum formula of toon tough biscuits was: flour 100 g (wet gluten 26% ) , oil 16 g, sugar 20 g, water 28 g, toon powder 1.4 g, baking soda 0. 8 g, ammonium hydrogen carbonate 1. 6 g,monoglyceride 0.2 g, sodium metabisulfite 0. 1 g, baking powder0. 6 g. [Conclusion] The obtained Chinese toon tough biscuits not only have abundant nutrition, but also have characteristics of beauty, crisp and chewy, which will enrich leisure food market in China.
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