封丘芹菜叶饼干制作方法的研究
A Preparation Method for Whole Grain Biscuits with Celery Leaf Puree
DOI: 10.12677/hjas.2025.158133, PDF,    科研立项经费支持
作者: 刘庆伟, 董彦琪, 赵酒林, 马玮超：新乡市农业科学院，河南 新乡；杨天佑*：河南科技学院生命科学学院，河南 新乡
关键词: 封芹叶泥；饼干；封丘贡芹；最佳配方；正交试验；响应面分析法；Celery Leaf Puree； Biscuits； Fengqiu Gongqin； Optimal Formula； Orthogonal Experiment； Response Surface Methodology
摘要: 本研究以饼干添加封丘贡芹(以下均简称：封芹)叶泥、鸡蛋全蛋液(以下均简称：鸡蛋液)、菜籽油、食盐为变量，探索其对饼干感官品质的影响，通过正交试验结合Box-Benhnken反应面分析法优化改良传统配方，得到封芹叶饼干的最佳配方为：封芹叶泥20%，鸡蛋液58%，菜籽油39%，食盐1.90%，通过标准化工艺、多维度评价验证表明，其感官评分可达90分，且营养特征显著优于空白传统配方，该产品兼具高纤维、低饱和脂肪酸及抗氧化功能，对高糖、高脂人群友好，解决了芹菜叶废弃造成的资源浪费与环境污染问题，为功能性饼干的工业化生产提供了理论依据。
Abstract: This study investigated the effects of adding Fengqiu Gongqin leaf puree, whole egg liquid (hereafter referred to as egg liquid), rapeseed oil, and salt as variables on the sensory quality of biscuits. Through orthogonal experiments combined with Box-Benhnken response surface methodology, the optimal formula for whole grain biscuits with celery leaf puree was determined: celery leaf puree (20%), egg liquid (58%), rapeseed oil (39%), and salt (1.90%). Standardized production processes and multi-dimensional evaluations confirmed that the sensory score of the optimized product reached 90 points, with significantly improved nutritional characteristics compared to traditional recipes. The product is rich in fiber, low in saturated fatty acids, and exhibits antioxidant properties, making it suitable for individuals with high sugar or fat intake. Additionally, this innovation addresses resource waste and environmental pollution caused by discarded celery leaves, providing a theoretical basis for the industrial production of functional biscuits.
文章引用：刘庆伟, 董彦琪, 赵酒林, 马玮超, 杨天佑. 封丘芹菜叶饼干制作方法的研究[J]. 农业科学, 2025, 15(8): 1062-1078. https://doi.org/10.12677/hjas.2025.158133

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