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摘要：本文主要以玫瑰为原料设计研究玫瑰司康的制作工艺及配方。通过预实验，首先确定司康的基础配方；再通过单因素实验研究了各种因素对非发酵司康和发酵司康品质的影响，在此基础上，通过正交试验获得影响玫瑰司康的主次因素，最佳配料组合。再次设计玫瑰司康的制作工艺。之后对玫瑰的预处理进行了研究，确定了玫瑰的处理方法，并通过实验得到其在司康中的适宜添加量，结合发酵和非发酵司康的优缺点，进一步优化玫瑰司康的配方。最后，对玫瑰司康的质构进行了研究。结果显示：非发酵司康的最佳配方（焙烤百分比）：低筋面粉100%，鸡蛋25%，糖15%，泡打粉3%，盐0.5%，植物油15%，水30%。发酵司康的最佳配方（焙烤百分比）：低筋面粉70%，高筋面粉30%，糖25%，酵母1.0%，水30%，植物油15%，鸡蛋25%，盐0.6%。玫瑰司康（结合版）的最佳配方（焙烤百分比）：低筋面粉70%，高筋面粉30%，糖25%，酵母3.0%，泡打粉2.0%，水30%，植物油15%，鸡蛋25%，盐0.6%，干玫瑰6%。在制作工艺的研究中，确定非发酵司康的烘烤温度和时间为：上火180℃下火165℃，17min；发酵司康的烘烤温度和时间为：上火180℃下火160℃，15min；司康（结合版）的烘烤温度和时间为：上火180℃下火160℃，15min；生产出的玫瑰司康具有强化营养保健的功能和良好的玫瑰风，使其成为深受人们喜爱、有益人们健康的功能食品。41171
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毕业论文关键词：司康；玫瑰；泡打粉；酵母；工艺；配方
The production technology and formulation design of the rose scone
Abstract: This paper mainly studies the production technology and formulation design of the rose scone with rose as material. By doing pre experiments, the basic formula of scone is firstly determined. Then, the influence of all kinds of factors of non-fermentation and fermentation scone quality was studied. Based on this, the primary and secondary factors and the best ingredients of the rose scone were obtained by orthogonal experiments. The production technology of the rose scone was designed again. After the pre treatment of the roses was studied, the processing method of the rose was determined and the appropriate add amount in the scone was obtained by experiments. Combined with the advantages and disadvantages of fermentation and non-fermentation scone, the formulation of the rose scone was further optimized. Finally, the texture of the rose scone was studied. The final experimental results (expressed as percentage of baking): the best formula for non-fermentation scone is that low gluten flour 100%, egg 25%, sugar 15%, baking powder 3%, salt 0.5%, oil 15%, water 30%. The best formula for fermentation scone is that low gluten flour 70%, high gluten flour 30%, sugar 25%, yeast 1.0%, water 30%, oil 15%, egg 25%, salt 0.6%. The best formula for the rose scone is that low gluten flour 70%, high gluten flour 30%, sugar 25%, yeast 3.0%, baking powder 2.0%, water 30%, oil 15%, egg 25%, salt 0.6%, dry rose 6%.In the research of the production process, we finally determined baking temperature and time of the non- fermentation scone: heat fire under 180℃,low fire 165℃,17min; baking temperature and time of the fermentation scone: heat fire under 180℃,low fire 160℃,15min; baking temperature and time of the rose scone: heat fire under 180℃,low fire 160℃,15min. The rose scone has the function of strengthening the nutrition health and the flavor of rose scone is very good, and it will become a favorite healthy function food for people.
Key Words: scone; rose; baking powder; yeast; technology; formulation
目 录
1 绪论 1
1.1 本课题国内外研究现状概述 1
1.2 玫瑰概述 1
1.2.1 玫瑰的营养价值 2
1.2.2 玫瑰的药用价值 2
1.2.3 玫瑰的食用价值 2