| 周海伦,曾月,周浩,黄祖波,王超,黄勤挽.一种基于安神药方的功能性饼干的制备工艺优化[J].保鲜与加工,2024,24(10):67~73 |
| 一种基于安神药方的功能性饼干的制备工艺优化 |
| Optimisation of the Preparation Process of a Functional Biscuit Based on a Tranquilising Herbal Formula |
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| DOI： |
| 中文关键词: 药食同源 饼干 制备工艺 感官评价 大健康食品 |
| 英文关键词:homology of medicine and food biscuits preparation process sensory evaluation healthy food products |
| 基金项目:四川省中医药科技产业创新团队专项课题（2022C006）；成都市科技项目（2022-YF05-01827-SN） |
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| 中文摘要: |
| 为开发一款具有安神作用的功能性饼干，以酸枣仁、百合、茯苓、龙眼肉、枸杞子、小麦、人参（5 年以下）为原料，添加适当辅料，以饼干的感官评分为指标，通过单因素试验与Box-Behnken 中心组合试验优化饼干配方。结果表明，中药配方饼干的最优制作工艺条件为：中药混合药粉20 g，低筋面粉85 g，食盐1.5 g，糖粉35.3 g，黄油31.1 g，小苏打1.6 g，烤箱上火155 ℃、下火135 ℃烘烤10 min。在此条件下制作的中药配方饼干色泽棕黄，口感酥脆，无中药苦味，适合有失眠症状的亚健康人群食用。 |
| 英文摘要: |
| To develop a functional biscuit with sedative effects, a combination of sour jujube kernel, lily, tuckahoe, longan meat, wolfberry, wheat, ginseng (less than 5 years old), and appropriate auxiliary materials were utilized. The sensory evaluation of the biscuits served as the evaluation index and the optimal formulation was optimized through a one-way experiment and Box-Behnken central composite design experiment. The results showed that the optimal conditions for making the traditional Chinese medicine formulated biscuits were as follows: 20 g of traditional Chinese medicine mixed powder, 85 g of low-gluten flour, 1.5 g of salt, 35.3 g of sugar powder, 31.1 g of butter, 1.6 g of baking soda; baked in the oven for 10 min at 155 ℃ on the top and 135 ℃ on the bottom. The traditional Chinese medicine formulated biscuits produced under these conditions exhibited a light brown color and a crispy texture without any bitter taste of the traditional Chinese medicine; making them suitable for consumption by sub-healthy individuals experiencing insomnia symptoms. |
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