李 珍1，李才清2，沈志超3，侯大军3*
（1.镇远县李氏食品有限责任公司，贵州 镇远 557700；
2.镇远县科学技术服务中心，贵州 镇远 557700；
3.西南大学食品科学学院，重庆 400715）
摘要：本文以道菜为对象，以感官评价、质构特性为依据，研究了道菜、黄油、糖霜和疏松剂（碳酸氢钠和碳酸氢铵以2∶1比例复配）等因素对道菜酥性饼干品质的影响，并在单因素实验的基础上，设计正交实验探讨了道菜酥性饼干的最佳配方。结果表明：在低筋面粉100 g、道菜10 g、黄油50 g、糖霜35 g、疏松剂1 g的条件下所制得的道菜酥性饼干香气明显，组织细腻，外形平整，口感酥脆，感官评分最高。
关键词：道菜；饼干；配方优化
中图分类号：TS213.22 文献标识码：A 文章编号：1674-506X（2020）01-0033-0006
Formula Optimization of Daocai Crisp Biscuits
LI Zhen1, LI Cai-qing2, SHEN Zhi-chao3, HOU Da-jun3*
（1.Zhenyuan Li’s Food CO., Ltd., Zhenyuan Guizhou 557700，China;
2.Science and Technology Service Center of Zhenyuan County, Zhenyuan Guizhou 557700, China;
3.College of Food Science, Southwest University, Chongqing 400715, China）
Abstract：In this paper, the quality of Daocai biscuits was judged by sensory evaluation, texture analysis. The effects of Daocai, butter, sugar and loosening agent (sodium bicarbonate and ammonium bicarbonate in a ratio of 2:1) on Daocai biscuits were analyzed. The formula was optimized by single factor experiment and orthogonal experiment with sensory score and texture as index. The results showed that the optimal formula of the crisp biscuit was: low gluten flour 100g, Daocai 10g, butter 50g, sugar 35g, loosening agent 1g. According to the above conditions, the Daocai crisp biscuit has the advantages of strong fragrance, crisp taste and highest sensory score．
Keywords：daocai; biscuit; formula optimization
doi：10.3969/j.issn.1674-506X.2020.01-007
收稿日期：2019-09-15
基金项目：贵州省黔东南州科技计划项目，合同编号：黔东南州［2017］0379
作者简介：李珍（1979-），女，主要从事食品加工技术研究。
*通讯作者
引文格式：李珍,李才清,沈志超,等.道菜酥性饼干的配方优化研究[J].食品与发酵科技,2020,56(1):33-38.
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