当归饼干的制作工艺及主要营养成分的测定 机械制造专业

当归饼干的制作工艺及主要营养成分的测定摘 要以当归为原料研究制备当归韧性饼干，为进一步开发当归提供科学性的依据。通过单因素试验和正交试验对当归饼干的工艺配方进行优化。从而确定了当归饼干的最佳工艺参数。 从而 得到的最佳工艺参数为：糕点粉 120 g，白砂糖 27.5 g，植物油 25 g，当归粉 2.5 g，水 35 mL。最后对产品的主要营养成分的含量进行了测定。 测得的含量结果分别为：蛋白质：8.32％; 脂肪：13.21％; 类黄酮：6.94×10 -3％。关键词：当归；韧性饼干；类黄酮；营养成分1Processing technology and determination of main nutritional components of Angelica biscuitsABSTRACTAngelica sinensis tenacity biscuit was prepared from Angelica sinensis, providing scientific basis for further development and research of biscuits. The formulation was optimized by single factor test and orthogonal test. The optimum technological parameters of Angelica biscuits were determined. The best technological parameters were: Pastry powder 120 g, white granulated sugar 27.5 g, vegetable oil 25 g, angelica powder 2.5 g, water 35 mL. Finally, the contents of the main nutritional components of the products were determined. The main nutritional components of the products were determined. The contents were: protein: 8.32%; fat: 13.21%; flavonoids: 6.94* 10 -3%.Key words: Angelica sinensis; ductile biscuits; flavonoids; nutrients目录一、 绪论.................................................................................11.1 当归的研究现状....................................................................11.1.1 药用价值....................................................................11.1.1.1 当归对血液及造血系统的作用..............................11.1.1.2 当归对免疫功能的影响......................................21.1.1.3 当归多糖的抗辐射损伤作用...............................21.1.1.4 当归对心血管疾病的防治作用..............................31.1.1.5 抗衰老............................