Cookie with hotbed chives flower flavor and preparation method thereof

Abstract

The invention discloses a hotbed chive flower flavored biscuit and a preparation method thereof, and belongs to the technical field of food. The leek flower flavored biscuits are prepared from the following raw materials in parts by mass: 100 parts of flour, 8-10 parts of leek flower powder, 18-22 parts of edible oil, 24-27 parts of sugar, 5-7 parts of milk powder, 2.5-3.5 parts of edible salt, 0.5-1.5 parts of baking soda and 28-32 parts of water. According to the method, the thin-leaf leek flower is used as a main raw material, other auxiliary materials are added, the thin-leaf leek flower flavored biscuits are made, the quality of the thin-leaf leek flower flavored biscuits is evaluated by using hardness, chewiness and brittleness measured by a texture analyzer and sensory evaluation scores of the thin-leaf leek flower flavored biscuits as indexes, the formula of the thin-leaf leek flower flavored biscuits is optimized, and the quality of the thin-leaf leek flower flavored biscuits is improved. The prepared hotbed chive flower flavored biscuit is crisp in taste, harmonious in flavor, rich in nutritional ingredients and low in fat content.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and more specifically relates to a biscuit with fine leaf leek flower flavor and a preparation method thereof. Background Art

[0002] Fine-leaf leek flower, also known as Zamon flower, Ma Ma flower, etc. As a plant with both medicinal and edible properties, fine-leaf leek flower is rich in protein, vitamins, minerals and a variety of active ingredients. It has antibacterial, antioxidant, and immune-enhancing effects, and has a unique flavor and rich aroma. With the improvement of people's living standards and the change of consumption concepts, consumers' taste and nutritional demands for biscuits are becoming more and more diverse. Fine-leaf leek flower flavored biscuits can provide consumers with a novel choice that is different from traditional sweet and salty flavors, satisfying consumers' pursuit of unique flavors and natural ingredients. At the same time, fine-leaf leek flower contains a variety of nutrients and natural aromas. Applying it to biscuit making can not only increase the flavor of biscuits, but also improve the nutritional value of biscuits to a certain extent, which meets the needs of modern people for healthy food.

[0003] Traditional biscuits are made of wheat flour, sugar and oil as the main raw materials, and are made through processes such as dough mixing, molding and baking. Although the application of vegetable powder in biscuits has been studied, such as spinach powder and carrot powder, it is mainly used to enhance nutrition and improve color. Moreover, there are many flavored biscuits on the market, such as onion flavor and garlic flavor, but there is no product with fine-leaf leek flower as the main flavor. Therefore, it is of great significance to prepare a fine-leaf leek flower flavored biscuit with a crisp taste, harmonious flavor, rich nutrients and low fat content. Summary of the invention

[0004] The purpose of the present invention is to provide a biscuit with fine leaf chive flower flavor and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art and realize the preparation of biscuit with fine leaf chive flower flavor which has a crisp taste, harmonious flavor, rich nutrients and low fat content.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] One of the technical solutions of the present invention is to provide a biscuit with a flavor of fine leaf chives, which comprises the following raw materials by weight:

[0007] 100 parts of flour, 8-10 parts of leek pollen, 18-22 parts of cooking oil, 24-27 parts of sugar, 5-7 parts of milk powder, 2.5-3.5 parts of edible salt, 0.5-1.5 parts of baking soda and 28-32 parts of water.

[0008] Preferably, the leek flower flavored biscuits include the following raw materials by weight:

[0009] 100 parts of flour, 8.5-9.5 parts of leek pollen, 19-21 parts of cooking oil, 25-26 parts of sugar, 5.5-6.5 parts of milk powder, 2.8-3.2 parts of edible salt, 0.8-1.2 parts of baking soda and 29-31 parts of water.

[0010] Further preferably, the fine leaf chive flower flavored biscuits include the following preparation materials in parts by mass:

[0011] 100 parts of flour, 9-9.4 parts of leek pollen, 20-20.9 parts of cooking oil, 25.5-25.7 parts of sugar, 6 parts of milk powder, 3 parts of edible salt, 1 part of baking soda and 30 parts of water.

[0012] Preferably, the fine-leaf allium flower pollen is prepared by drying, grinding and sieving fine-leaf allium flowers.

[0013] Furthermore, the drying comprises: drying at 60° C. to constant weight; and the aperture of the sieve used for sieving is 60 meshes.

[0014] The second technical solution of the present invention is to provide a method for preparing the leek flower flavored biscuits, comprising the following steps:

[0015] Flour, chive flower pollen, edible oil, sugar, milk powder, edible salt, baking soda and water are mixed according to prescribed amounts to prepare biscuit dough; the biscuit dough is baked to prepare the chive flower flavored biscuits.

[0016] Preferably, the baking conditions are: the top fire temperature is 155-165°C, the bottom fire temperature is 135-145°C, and the baking time is 10-12 minutes.

[0017] Further preferably, the baking conditions are: the top fire temperature is 160° C., the bottom fire temperature is 140° C., and the baking time is 11 minutes.

[0018] The technical principle of the present invention is:

[0019] The present invention uses allium serrata pollen in the preparation process of biscuits, and controls the addition amount of each raw material and baking parameters to prepare allium serrata flavored biscuits with crisp taste, harmonious flavor, rich nutrients and low fat content, which not only enriches the flavor of the biscuits, but also optimizes the texture, sensory evaluation score and nutrient content of the biscuits, and reduces the fat content of the biscuits.

[0020] The present invention limits the dosage of the fine-leaf allium pollen to 9 to 9.4 parts. When the dosage of the fine-leaf allium pollen exceeds the upper limit of the range, although the special fragrance of the fine-leaf allium flower gradually becomes strong, the taste of the biscuits gradually becomes uncoordinated with the increase of the amount of the fine-leaf allium pollen added, the biscuits become fragile, the mouthfeel is rough, and the crispness of the biscuits is relatively low, the biscuits have a rough texture and a poor taste. When the dosage of the fine-leaf allium pollen is lower than the lower limit of the range, the fine-leaf allium flower flavor is not prominent, the sensory quality is reduced, and the crispness of the biscuits is also relatively low, resulting in the problems of rough texture and poor taste.

[0021] At the same time, the amount of allium pollen added will also affect the nutritional content and fat content of allium flower flavored biscuits. By controlling the amount of allium pollen added, the total sugar, total phenol, and total flavonoids in the biscuits can be increased while ensuring the crisp taste and harmonious flavor of the biscuits, and the fat content of the allium flower flavored biscuits can be ensured to be low, avoiding the problem of excessive fat intake affecting health. Total sugar can provide the energy needed by the human body and can provide a better energy source for some people who need to quickly replenish energy. Phenolic compounds are widely present in plant foods and have certain antioxidant effects. The total flavonoids in biscuits have certain anti-inflammatory and antioxidant effects that are beneficial to people's health.

[0022] The present invention limits the amount of edible oil to 18 to 22 parts. When the amount of edible oil exceeds the upper limit of the range, the dough becomes too greasy and difficult to shape. The obtained scallion flower flavored biscuits are prone to oil seepage when placed, and the taste is not good. The chewiness and hardness of the biscuits are low, which affects the taste. When the amount of edible oil is lower than the lower limit of the range, the dough is hard and difficult to shape. The obtained scallion flower flavored biscuits have bad color and hard taste. The crispness, chewiness and hardness of the biscuits are all low, which also affects the taste.

[0023] The present invention limits the amount of sugar to 24 to 27 parts. When the amount of sugar exceeds the upper limit of the range, the baked biscuits become hard and easy to break, and the texture morphology is poor. The Maillard reaction caused by excessive sugar will make the color distribution of the biscuits uneven, and excessive sugar will also make the surface of the baked biscuits too dry and hard. When the amount of sugar is lower than the lower limit of the range, the flavor of the biscuits is poor, the sensory score is low, and the crispness, chewiness and hardness of the biscuits are all low, affecting the taste.

[0024] Among them, edible oil and sugar will synergistically affect the texture and sensory evaluation score of chive flower flavored biscuits. The reason is that when the ratio of edible oil to sugar is balanced, they can jointly inhibit gluten and form a more uniform pore structure. When the content of edible oil and white sugar is too high, the biscuits are prone to oil seepage, the saltiness and sweetness are unbalanced, and the sensory evaluation is low.

[0025] The present invention limits the amount of milk powder to 5 to 7 parts. When the amount of milk powder exceeds the upper limit of the range, the color of the scallion flower flavored biscuits is not good, the flavor is unbalanced, and the biscuits are loose and easy to break, showing a decrease in chewiness and hardness, and the comprehensive sensory score is low. When the amount of milk powder is lower than the lower limit of the range, the milk flavor of the scallion flower flavored biscuits is not prominent, the taste is poor, and the crispness, chewiness and hardness of the biscuits are all low.

[0026] The present invention limits the amount of edible salt to 2.5 to 3.5 parts. When the amount of edible salt exceeds the upper limit of the range, the sweetness and saltiness of the biscuits with the flavor of fine leaf chives are unbalanced, the aftertaste is salty, the sweetness is suppressed, and the overall taste is heavy. In addition, excessive edible salt will cause the dough to be hard, affecting the taste of the biscuits after baking. When the amount of edible salt is lower than the lower limit of the range, the sweetness and saltiness of the biscuits with the flavor of fine leaf chives are also unbalanced, and the taste is too sweet and greasy. In addition, edible salt plays a role in regulating the structure of the dough. Too little edible salt will cause the dough structure to be loose, which will also affect the taste of the biscuits after baking.

[0027] The present invention defines the baking conditions as follows: the surface fire temperature is 155-165°C, the bottom fire temperature is 135-145°C, and the baking time is 10-12 minutes. When the baking temperature is low, the evaporation of water in the biscuits and the expansion speed of gas are slow, so that the baking time of the biscuits becomes longer. The low baking temperature also makes the baking flavor of the biscuits lighter, the flavor of the fine-leaf leek flowers is not prominent, and the color is lighter. After the baking temperature becomes high, the evaporation of water in the biscuits is fast, and the gas expansion speed is fast, so that the biscuits are shaped in a short time. Although the Maillard reaction can be promoted and the baking flavor can be increased, the excessively high temperature can easily cause the biscuits to have uneven heat, burnt on the outside, and undercooked on the inside.

[0028] The present invention discloses the following technical effects:

[0029] The invention uses allium sibiricum as a main raw material and adds other auxiliary materials to prepare allium sibiricum flavor biscuits, evaluates the quality of the allium sibiricum flavor biscuits by using a method using hardness, crispness, chewiness and sensory evaluation scores measured by a texture analyzer as indicators, optimizes the formula of the allium sibiricum flavor biscuits, and prepares allium sibiricum flavor biscuits with a crisp taste, coordinated flavor, rich nutrients and low fat content, thereby providing some ideas and bases for the development and utilization of allium sibiricum resources, diversifying allium sibiricum-related products and increasing the categories of product selection for consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The present invention is a production flow chart of the fine leaf leek flower flavored biscuits;

[0031] Figure 2 To study the effect of the amount of allium serrata pollen added on the sensory score of allium serrata flavored biscuits;

[0032] Figure 3 The effect of the amount of allium serrata pollen added on the texture characteristics of allium serrata flavored biscuits, including: (a): crispness, (b): chewiness, (c): hardness;

[0033] Figure 4 The effect of edible oil addition on the sensory score of leek flower flavored biscuits;

[0034] Figure 5 The effect of edible oil addition on the texture characteristics of chive flower flavored biscuits, including: (a): crispness, (b): chewiness, (c): hardness;

[0035] Figure 6 The effect of the amount of added white sugar on the sensory score of leek flower flavored biscuits;

[0036] Figure 7 The effect of the amount of white sugar added on the texture characteristics of chive flower flavored biscuits, including: (a): crispness, (b): chewiness, (c): hardness;

[0037] Figure 8 The effect of milk powder addition on sensory scores of leek flower flavored biscuits;

[0038] Fig. 9 The effect of milk powder addition on the texture characteristics of chive flower flavored biscuits, including: (a): crispness, (b): chewiness, (c): hardness;

[0039] Fig.10 The effect of salt addition on the sensory score of leek flower flavored biscuits;

[0040] Fig.11 The effect of edible salt addition on the texture characteristics of chive flower flavored biscuits, including: (a): crispness, (b): chewiness, (c): hardness;

[0041] Fig.12 The principal component scree plot of the chive flower flavored cookies during principal component analysis;

[0042] Fig.13 The effect of the interaction between the amount of allium serrata pollen added and the amount of edible oil added on the standardized comprehensive score;

[0043] Fig.14 The effect of the interaction between the amount of allium serrata pollen added and the amount of white sugar added on the standardized comprehensive score;

[0044] Fig.15 The effect of the interaction between the amount of edible oil added and the amount of white sugar added on the standardized comprehensive score;

[0045] Fig.16The actual pictures are of the leek flower flavored biscuits prepared in Example 3 and Comparative Examples 21 to 24;

[0046] Fig.17 The total sugar content of the chive flower flavored biscuits prepared in Example 4 and Comparative Examples 25 to 29;

[0047] Fig.18 This is a graph showing the total phenol content of the chive flower flavored biscuits prepared in Example 4 and Comparative Examples 25 to 29;

[0048] Fig.19 This is a graph showing the total flavonoid content of the fine-leaf leek flower flavored biscuits prepared in Example 4 and Comparative Examples 25 to 29;

[0049] Fig. 20 The free radical scavenging ability of the leek flower flavored biscuits prepared in Example 4 and Comparative Examples 25 to 29;

[0050] Fig.21 This is the total antioxidant capacity of the chive flower flavored biscuits prepared in Example 4 and Comparative Examples 25-29.

[0051] In the above figures, where the addition amount (%) is concerned, 1% represents 1 g. DETAILED DESCRIPTION

[0052] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0053] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0054] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0055] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0056] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0057] The preparation steps of the fine-leaf allium flower pollen used in the following embodiments, comparative examples and performance tests of the present invention are as follows: fresh fine-leaf allium flowers are evenly spread on a tray, placed in a constant temperature blower box set to a drying temperature of 60° C. and dried to constant weight, passed through a 60-mesh sieve, and set aside.

[0058] Unless otherwise specified, the raw materials used in the following examples, comparative examples and performance tests of the present invention are all commercially available products, and the sources of the commercially available products have no effect on the technical effects achieved by the present invention.

[0059] Example 1

[0060] (1) Dough preparation: Mix 9 g of prepared allium pollen and 100 g of low-gluten flour evenly, add 6 g of milk powder, 1 g of baking soda and 20 g of corn oil, and dissolve 3 g of edible salt and 25 g of white sugar in 30 g of water in advance, add together and stir to form a dough.

[0061] (2) Rolling: Let the mixed dough stand for about 3 minutes, place it on a panel, roll it into a 3 mm thin sheet with a rolling pin, and roll it into shape with a 5 cm diameter round mold.

[0062] (3) Baking: Preheat the oven for 5 minutes, then bake the biscuits at 160°C top heat and 140°C bottom heat for 12 minutes, then take out and cool to room temperature.

[0063] (4) Packaging finished products: Store the cooled biscuits in food sealed bags.

[0064] Example 2

[0065] The difference from Example 1 is that the amount of white sugar is adjusted to 26g, the amount of corn oil is adjusted to 21g, and the rest is the same as Example 1.

[0066] Example 3

[0067] The difference from Example 1 is that the baking time is adjusted to 11 minutes, and the rest is the same as Example 1.

[0068] Example 4

[0069] The difference from Example 2 is that the baking time is adjusted to 11 minutes, and the rest is the same as Example 2.

[0070] Comparative Example 1

[0071] The difference from Example 1 is that the amount of Allium truncatum pollen is adjusted to 3 g, and the rest is the same as Example 1.

[0072] Comparative Example 2

[0073] The difference from Example 1 is that the amount of Allium serrata pollen is adjusted to 6 g, and the rest is the same as Example 1.

[0074] Comparative Example 3

[0075] The difference from Example 1 is that the amount of Allium truncatum pollen is adjusted to 12 g, and the rest is the same as Example 1.

[0076] Comparative Example 4

[0077] The difference from Example 1 is that the amount of Allium serrata pollen is adjusted to 15 g, and the rest is the same as Example 1.

[0078] Comparative Example 5

[0079] The difference from Example 1 is that the amount of corn oil is adjusted to 10 g, and the rest is the same as Example 1.

[0080] Comparative Example 6

[0081] The difference from Example 1 is that the amount of corn oil is adjusted to 15 g, and the rest is the same as Example 1.

[0082] Comparative Example 7

[0083] The difference from Example 1 is that the amount of corn oil is adjusted to 25g, and the rest is the same as Example 1.

[0084] Comparative Example 8

[0085] The difference from Example 1 is that the amount of corn oil is adjusted to 30 g, and the rest is the same as Example 1.

[0086] Comparative Example 9

[0087] The difference from Example 1 is that the amount of white sugar is adjusted to 10 g, and the rest is the same as Example 1.

[0088] Comparative Example 10

[0089] The difference from Example 1 is that the amount of white sugar is adjusted to 15g, and the rest is the same as Example 1.

[0090] Comparative Example 11

[0091] The difference from Example 1 is that the amount of white sugar is adjusted to 20g, and the rest is the same as Example 1.

[0092] Comparative Example 12

[0093] The difference from Example 1 is that the amount of white sugar is adjusted to 30g, and the rest is the same as Example 1.

[0094] Comparative Example 13

[0095] The difference from Example 1 is that the amount of milk powder is adjusted to 2 g, and the rest is the same as Example 1.

[0096] Comparative Example 14

[0097] The difference from Example 1 is that the amount of milk powder is adjusted to 4g, and the rest is the same as Example 1.

[0098] Comparative Example 15

[0099] The difference from Example 1 is that the amount of milk powder is adjusted to 8g, and the rest is the same as Example 1.

[0100] Comparative Example 16

[0101] The difference from Example 1 is that the amount of milk powder is adjusted to 10 g, and the rest is the same as Example 1.

[0102] Comparative Example 17

[0103] The difference from Example 1 is that the amount of edible salt is adjusted to 1 g, and the rest is the same as Example 1.

[0104] Comparative Example 18

[0105] The difference from Example 1 is that the amount of edible salt is adjusted to 2 g, and the rest is the same as Example 1.

[0106] Comparative Example 19

[0107] The difference from Example 1 is that the amount of edible salt is adjusted to 4 g, and the rest is the same as Example 1.

[0108] Comparative Example 20

[0109] The difference from Example 1 is that the amount of edible salt is adjusted to 5g, and the rest is the same as Example 1.

[0110] Comparative Example 21

[0111] The difference from Example 3 is that the baking conditions are adjusted to: top fire temperature 140°C, bottom fire temperature 120°C, time 15 minutes, and the rest are the same as Example 3.

[0112] Comparative Example 22

[0113] The difference from Example 3 is that the baking conditions are adjusted to: top fire temperature 150°C, bottom fire temperature 130°C, time 13 minutes, and the rest are the same as Example 3.

[0114] Comparative Example 23

[0115] The difference from Example 3 is that the baking conditions are adjusted to: top fire temperature 170°C, bottom fire temperature 150°C, time 9 minutes, and the rest are the same as Example 3.

[0116] Comparative Example 24

[0117] The difference from Example 3 is that the baking conditions are adjusted to: top fire temperature 180°C, bottom fire temperature 160°C, time 7 minutes, and the rest are the same as Example 3.

[0118] Comparative Example 25

[0119] The difference from Example 4 is that the addition of Allium truncatum pollen is omitted, and the rest is the same as Example 4.

[0120] Comparative Example 26

[0121] The difference from Example 4 is that the amount of Allium truncatum pollen is adjusted to 3 g, and the rest is the same as Example 4.

[0122] Comparative Example 27

[0123] The difference from Example 4 is that the amount of Allium truncatum pollen is adjusted to 6 g, and the rest is the same as Example 4.

[0124] Comparative Example 28

[0125] The difference from Example 4 is that the amount of Allium truncatum pollen is adjusted to 12 g, and the rest is the same as Example 4.

[0126] Comparative Example 29

[0127] The difference from Example 4 is that the amount of Allium truncatum pollen is adjusted to 15 g, and the rest is the same as Example 4.

[0128] Effect verification:

[0129] The data processing in the following effect verification was as follows: Design Expert 8.0 was used for response surface analysis, SPSS17.0 software was used for univariate significance analysis and principal component analysis, and Microsoft Excel 2010 and GraphpadPrism10 were used for data processing and drawing.

[0130] 1. Verify the effect of different raw material dosages on the sensory quality and texture of chive flower flavored biscuits:

[0131] 1.1 Sensory evaluation standards and texture testing methods:

[0132] 1.1.1 Sensory evaluation standards:

[0133] The sensory evaluation criteria for leek flower flavored biscuits are shown in Table 1.

[0134] Table 1 Sensory evaluation standards for leek flower flavored biscuits

[0135]

[0136] 1.1.2 Texture test:

[0137] The texture analyzer was used to analyze the texture of the samples after baking and cooling. Test conditions: a cylindrical probe with a diameter of 2 mm was selected, the speed was 2 mm / s before the test, the speed was 1 mm / s during the test, the speed was 2 mm / s after the test, and the compression degree was 30%. The crispness, hardness and chewiness of the biscuits were measured. Three parallel tests were performed for each group, and the average value was taken.

[0138] 1.2 Test results:

[0139] 1.2.1 In order to verify the effect of the amount of allium tuberosum pollen on the sensory quality and texture of allium tuberosum flavored biscuits, Example 1 and Comparative Examples 1 to 4 with different amounts of allium tuberosum pollen were set up, and the results are as follows:

[0140] Effects of different amounts of Allium serrata pollen on the sensory quality of Allium serrata flavored biscuits Figure 2 As shown. Figure 2 It can be seen that with the increase in the amount of allium pollen added, the sensory score of the allium flower flavored biscuits showed a trend of first rising and then falling. When the amount of allium pollen added was 9g, the sensory score of the biscuits was the highest, at 78.25 points. When the amount of allium pollen added was less than 9g, the flavor of allium flower was not prominent. When the amount of allium pollen added was greater than 9g, the special fragrance of allium gradually became strong, but with the increase in the amount of allium pollen added, the taste of the biscuits gradually became inconsistent, the biscuits became fragile, and the taste was rough. Therefore, when the amount of allium pollen added was 9g, the sensory quality of the allium flower flavored biscuits was the best.

[0141] Effects of different amounts of allium tuberosum pollen on the texture of allium tuberosum flavored biscuits Figure 3 As shown. Figure 3It can be seen that with the increase in the amount of fine-leaf leek pollen added, the crispness of the fine-leaf leek flavored biscuits showed a trend of first rising and then falling, while the chewiness and hardness of the biscuits showed an upward trend. When the amount of fine-leaf leek pollen added was 9g, the sensory score of the biscuits was the highest, and the corresponding crispness was also the highest value. This is because the fine-leaf leek flower contains a certain amount of cellulose, which can hinder the formation of the gluten network in the dough. Although the addition of 6 to 15g of fine-leaf leek pollen has no significant effect on the crispness of the biscuits, it is higher than the addition of 3g. The increase in chewiness and hardness is also related to the increase in dietary fiber content, because cellulose has a strong ability to bind water, which will affect the formation and stability of gluten, making the texture of the biscuits rough and the taste poor. Combined with the sensory score, the optimal addition amount of fine-leaf leek pollen is 9g.

[0142] 1.2.2 In order to verify the effect of edible oil dosage on the sensory quality and texture of leek flavored biscuits, Example 1 and Comparative Examples 5 to 8 with different edible oil dosages were set up, and the results are as follows:

[0143] Effects of different amounts of edible oil on the sensory scores of chive flower flavored biscuits Figure 4 As shown. Figure 4 It can be seen that with the increase in the amount of edible oil added, the sensory score of the fine-leaf leek flower biscuits showed a trend of first rising and then falling. When the amount of edible oil added was 20g, the sensory score of the biscuits was the highest, at 80.15 points. When the amount of edible oil added was less than 20g, the dough was hard and the fine-leaf leek flower biscuits that were difficult to shape had a poor color and a hard taste. When the amount of edible oil added was greater than 20g, the gloss of the fine-leaf leek flower biscuits became stronger and the fragrance became more prominent as the edible oil content increased, but when the edible oil was added too much, exceeding 25g, the dough texture became too greasy and difficult to shape, and the fine-leaf leek flower flavored biscuits prepared were prone to oil seepage when placed, and the taste was poor.

[0144] Effect of different amounts of edible oil on the texture of chive flower flavored biscuits Figure 5 As shown. Figure 5It can be seen that with the increase of edible oil addition, the crispness of the scallion flavored biscuits showed an increasing trend, while the chewiness and hardness of the biscuits showed a trend of first increasing and then decreasing. When the edible oil addition amount was 20g, the sensory score of the biscuits was the highest, and the crispness of the biscuits increased with the increase of edible oil. This is because corn oil helps to reduce the adhesion of the dough, which can make the dough loose and help create more pores during the baking process, thereby increasing the crispness. The change trend of hardness is because when less corn oil is mixed with low-gluten flour, the formation of the oil film is not obvious and the gluten network is strong, so the hardness of the biscuits increases, but with the increase of edible oil, the dough becomes soft and loose, forming a lubricating effect that reduces the formation of gluten, resulting in a decrease in the hardness of the scallion flavored biscuits. The change in chewiness is consistent with the change in hardness, and the chewiness reaches the maximum value when the edible oil addition is 15g. Combined with the sensory score, the biscuits have better crispness, hardness and chewiness when the edible oil addition amount is 20g.

[0145] 1.2.3 In order to verify the effect of sugar dosage on the sensory quality and texture of chive flower flavored biscuits, Example 1 and Comparative Examples 9 to 12 with different sugar dosages were set up, and the results are as follows:

[0146] Effects of different amounts of white sugar added on the sensory scores of chive flower flavored biscuits Figure 6 As shown. Figure 6 It can be seen that with the increase of the amount of white sugar added, the sensory score of the fine-leaf leek flower biscuits showed a trend of first rising and then falling. When the amount of white sugar added was 25g, the sensory score of the biscuits was the highest, which was 78.46 points. When the amount of white sugar added was gradually increased to 25g, the sweetness of the fine-leaf leek flower biscuits reached the optimum, and the color of the baked biscuits was better. When the amount of white sugar added was greater than 25g, the baked biscuits became harder and easier to break, and the tissue morphology was poor. The Maillard reaction caused by excessive white sugar would make the color distribution of the biscuits uneven.

[0147] Effects of different amounts of white sugar added on the texture of chive flower flavored biscuits Figure 7 As shown. Figure 7 It can be seen that with the increase of the amount of white sugar added, the crispness, chewiness and hardness of the scallion flower flavored biscuits all showed an increasing trend. When the amount of white sugar added was 25g, the sensory score of the biscuits was the highest, and the crispness of the biscuits increased with the increase of white sugar. White sugar not only increases the sweetness, but also melts under high temperature baking to make the dough loose and increase the crispness. The increase in hardness and chewiness may be due to the strong water absorption capacity of white sugar in the dough. Therefore, with the increase of the amount of white sugar added, the ductility and tensile properties of the dough are affected to a certain extent, and the surface of the scallion flower biscuits prepared after baking is too dry and hard. Overall, the optimal amount of white sugar added is 25g, and the sensory quality and texture characteristics of the biscuits are the most suitable.

[0148] 1.2.4 In order to verify the effect of milk powder dosage on the sensory quality and texture of leek flavored biscuits, Example 1 and Comparative Examples 13 to 16 with different milk powder dosages were set up, and the results are as follows:

[0149] Effects of different milk powder addition amounts on sensory scores of chive flower flavored biscuits Figure 8 As shown. Figure 8 It can be seen that with the increase in the amount of milk powder added, the sensory score of the fine-leaf leek flower biscuits showed a trend of first rising and then falling. When the amount of milk powder added was 6g, the sensory score of the biscuits was the highest, which was 75.4 points. The addition of milk powder can increase the milk flavor and improve the taste, but when the addition amount is higher than 6g, the color of the fine-leaf leek flower biscuits is not good and the flavor is unbalanced. Therefore, when the amount of milk powder added is 6g, the sensory quality of the fine-leaf leek flower flavored biscuits is the best.

[0150] Effect of different milk powder addition amounts on the texture of chive flower flavored biscuits Fig. 9 As shown. Fig. 9 It can be seen that with the increase of the amount of whole milk powder added, the crispness, chewiness and hardness of the scallion flower flavored biscuits all showed a trend of increasing first and then decreasing. When the amount of milk powder added was 6g, the sensory score of the biscuits was the highest. The crispness of the biscuits showed a trend of increasing first and then decreasing with the increase of milk powder content, but the change in crispness between 6 and 10g was not significant, and the changes in hardness and chewiness were not significant. With the increase of the amount of milk powder added, the protein contained in the milk powder may inhibit the formation of gluten, making the scallion flower biscuits loose and easy to break, showing a decrease in chewiness and hardness. Based on the comprehensive sensory score, the optimal amount of milk powder added is 6g.

[0151] 1.2.5 In order to verify the effect of edible salt dosage on the sensory quality and texture of leek flavored biscuits, Example 1 and Comparative Examples 17 to 20 with different edible salt dosages were set up, and the results are as follows:

[0152] Effects of different amounts of edible salt on the sensory scores of leek flower flavored biscuits Fig.10 As shown. Fig.10 It can be seen that with the increase of the amount of edible salt added, the sensory score of the scallion flower biscuits showed a trend of first rising and then falling. The right amount of salt helps to adjust the sweetness of the biscuits. When the amount of edible salt added is 3g, the sensory score of the biscuits is the highest, 75.3 points, with moderate sweetness and saltiness and a balanced taste. When the amount of edible salt added is greater than 3g, the sweetness and saltiness are unbalanced, the aftertaste is salty, the sweetness is suppressed, and the overall taste is heavy.

[0153] Effects of different amounts of edible salt on the texture of chive flower flavored biscuits Fig.11 As shown. Fig.11It can be seen that with the increase of the amount of edible salt added, the crispness, chewiness and hardness of the leek flavored biscuits all showed an increasing trend. When the amount of edible salt added was 3g, the sensory score of the biscuits was the highest. Salt can not only adjust the sweetness and improve the taste, but also has a certain sterilization and preservation effect to extend the shelf life. It can also adjust the dough structure and strengthen the gluten structure of the dough, so that the moisture distribution of the biscuits is more uniform during the baking process, forming a tight structure. However, with the increase of edible salt content, the dough structure will be more compact, and the hardness and chewiness of the biscuits after baking will also increase. Overall, the optimal amount of edible salt added is 3g, and the sensory quality and texture characteristics of the biscuits are better.

[0154] 2 Three factors affecting the flavor of chives were selected as independent variables for response surface experiment and principal component analysis:

[0155] 2.1 Response surface experiment and principal component analysis method:

[0156] 2.1.1 Principal Component Analysis:

[0157] 2.1.1.1 Principal component analysis of fine-leaf allium flower biscuits to determine the number of principal components to be extracted: Principal component analysis was performed on the quality indicators of fine-leaf allium flower biscuits. Before establishing the comprehensive scoring formula for the quality of fine-leaf allium flower biscuits through principal component analysis, the data of each indicator was dimensionless processed to eliminate the influence of different dimensions, and the eigenvalue, contribution rate and cumulative contribution rate of the original data were obtained. The principle of 80% cumulative contribution rate and the scree plot were used to make a comprehensive judgment to determine the number of factors to be extracted.

[0158] 2.1.1.2 Comprehensive score and normalized comprehensive score of principal component analysis of chive flower biscuits: The calculation formula of the comprehensive score is formula (1), and the normalized processing of F is used to obtain the normalized comprehensive score. The formula for the normalized comprehensive score is formula (2).

[0159] F=(F1Y1+F2Y2) / R Formula (1);

[0160] Z=(FF min ) / (F max -F min ) Formula (2);

[0161] In formula (1), F is the comprehensive score, F1, F2 are the standardized scores of principal components 1 and 2, Y1, Y2 are the characteristic coefficients of the principal components, and R is the cumulative characteristic value. In formula (2), Z is the standardized comprehensive score, F max is the maximum comprehensive score, F min is the minimum comprehensive score.

[0162] 2.1.2 Response surface experiment:

[0163] Referring to the test results of performance test 1, three factors affecting the flavor of chives were selected as independent variables for investigation, namely the amount of chives pollen added, the amount of white sugar added, and the amount of corn oil added as independent variables. According to the Box-Behnken central composite design principle, a three-factor three-level experimental design was conducted, with crispness, hardness, chewiness and sensory scores as response values, combined with SPSS17.0 to perform principal component analysis to obtain a comprehensive score, and finally a regression model was established with the standardized comprehensive score as the response value. The response surface analysis experimental design is shown in Table 2.

[0164] Table 2 Response surface analysis experimental factor level table of fine leaf chive flower flavor biscuits

[0165] level Addition amount of Allium serrata pollen A / (g) Corn oil addition amount B / (g) Addition amount of white sugar C / (g) -1 6 15 20 0 9 20 25 1 12 25 30

[0166] During the test, except for the addition amount of allium tuberosum pollen, the addition amount of white sugar and the addition amount of corn oil, the amounts of other raw materials and the production steps were the same as those in Example 1.

[0167] 2.2 Test results:

[0168] 2.2.1 Response surface test results:

[0169] The Box-Behnken experimental design was carried out on the basis of single factor. The response surface test results of the leek flavored biscuits are shown in Table 3. In terms of sensory scores, the higher the score, the better the quality of the biscuits.

[0170] Table 3 Response surface experimental design and results for formula optimization of chive flower biscuits

[0171] Run A B C Brittleness / gf Chewability / gf Hardness / gf Sensory score / points 1 1 0 1 1870.69 185.75 2131.24 78 2 -1 1 0 1696.70 174.21 1509.32 75 3 1 0 -1 1751.82 111.76 1783.89 80 4 0 0 0 1873.31 214.79 2191.93 86 5 0 0 0 1895.58 234.87 2315.38 89 6 1 1 0 2273.34 148.47 1512.82 71 7 -1 -1 0 1538.33 101.76 1627.14 69 8 0 0 0 2099.89 226.04 2212.54 87 9 0 1 1 1616.87 198.55 1976.11 78 10 0 -1 -1 1461.78 104.86 1698.97 65 11 1 -1 0 2157.11 125.79 1354.37 71 12 -1 0 -1 1611.91 189.31 1804.82 70 13 0 0 0 2281.77 223.84 2153.37 87 14 0 0 0 2054.78 244.63 2357.86 85 15 0 1 -1 2237.23 206.76 1897.41 73 16 0 -1 1 1996.12 102.55 2154.77 72 17 -1 0 1 1616.87 192.25 2083.82 73

[0172] 2.2.2 Principal Component Analysis:

[0173] First, verify whether the chive flower flavored cookies are suitable for principal component analysis:

[0174] SPSS17.0 was used to perform principal component analysis on the various indicators of the quality of the fine-leaf leek flower flavored biscuits in Table 3, but principal component analysis can only be performed when the requirements of KMO and Bartlett's sphericity test are met. The closer the value of the KMO statistic is to 1, the stronger the correlation is, and the more suitable it is for factor analysis. However, when the KMO value is <0.5, the data is not suitable for factor analysis. As shown in Table 4, the KMO statistic is 0.725>0.5, indicating that the correlation between the original data is 72.5%, and the P value of Bartlett's sphericity test is 0.000<0.01, indicating that the data correlation is significant and suitable for factor analysis. In summary, the fine-leaf leek flower flavored biscuits are suitable for principal component analysis.

[0175] Table 4 KMO and Bartlett's test

[0176]

[0177] Secondly, SPSS17.0 was used to perform principal component analysis on the quality indicators of the fine leaf chive flavored biscuits in Table 3:

[0178] Scree map (such as Fig.12 It is a line graph that intuitively displays the eigenvalues ​​corresponding to the principal components. The horizontal axis is the factor number, i.e., the principal component, and the vertical axis is the eigenvalue size. The number of principal components can be selected through the scree plot, such as Fig.12 As shown in the figure, two principal components can be extracted from the principal component before the characteristic value change trend changes from steep to slow. From Table 5, it can be seen that according to the principle that the cumulative contribution rate is greater than 85%, the cumulative contribution rate reaches 85.586% when the first two principal components are extracted, indicating that the extraction of two principal component factors can more comprehensively reflect the quality information of fine leaf chive flower biscuits.

[0179] Table 5 Characteristic values ​​and cumulative contribution rates of the principal components of fine-leaf leek flower biscuits

[0180] principal component Eigenvalue Contribution rate / % Cumulative contribution rate / % 1 2.576 64.405 64.405 2 0.887 22.181 86.586 3 0.311 7.781 94.367 4 0.225 5.633 100.000

[0181] Table 6 Characteristic vectors of evaluation indexes of principal components of chive flower flavored cookies

[0182] index 1 2 Crispness 0.483 0.866 Chewability 0.888 -0.081 hardness 0.841 -0.360 Sensory Rating 0.920 -0.048

[0183] According to the absolute value of the eigenvector in Table 6, the indicators that determine the first principal component are mainly sensory, chewiness, and hardness, and the main indicator that determines the second principal component is crispness. That is, the two principal components extracted by the principal component analysis of the quality of fine leaf chive flower biscuits can measure their quality results.

[0184] In order to eliminate the influence of the characteristic variables themselves, the differences between variables, and the dimensions and numerical values ​​of different characteristic variables, the comprehensive scores were processed to obtain standardized comprehensive scores (as shown in Table 7). Finally, the processed scores were used as the response values ​​for response surface analysis.

[0185] Table 7 The scores of the main components and the standardized comprehensive scores of the leek flower flavored biscuits

[0186] Test No. The first principal component score The second principal component score Comprehensive score Normalized composite score 1 0.52 -0.32 0.30 0.617 2 -1.09 -0.10 -0.84 0.330 3 -0.87 -0.18 -0.69 0.368 4 2.25 -0.63 1.51 0.922 5 1.56 -0.50 1.04 0.804 6 -1.04 1.93 -0.28 0.471 7 -2.33 -0.62 -1.89 0.065 8 2.13 0.92 1.82 1.000 9 0.12 -1.02 -0.18 0.496 10 -2.57 -0.95 -2.15 0.000 11 -1.69 1.77 -0.80 0.340 12 -0.90 -0.75 -0.86 0.325 13 2.05 0.23 1.58 0.940 14 2.30 -0.13 1.68 0.965 15 0.38 1.21 0.59 0.690 16 -0.68 0.26 -0.44 0.431 17 -0.16 -1.11 -0.40 0.441

[0187] 2.2.3 Use the scores in Table 7 as the response values ​​to conduct response surface analysis and principal component analysis:

[0188] The response surface was analyzed using Design Expert 8.0, with the standardized comprehensive score in Table 7 as the response value, and the data in Table 3 and Table 7 were processed to obtain the multiple regression model equation:

[0189] Z=0.9262+0.0794A+0.1439B+0.0753C-0.0335AB+0.0333AC-0.1562BC-0.2956A 2 -0.3291B 2 -

[0190] 0.1929C 2 .

[0191] The results are shown in Table 8.

[0192] Table 8 Variance analysis of the regression model of chive flower flavored cookies

[0193]

[0194] Note: * indicates significant difference (0.01﹤P﹤0.05); ** indicates extremely significant difference (P﹤0.01).

[0195] As shown in Table 8, the response surface regression model P < 0.01, the model is extremely significant, the lack of fit term P = 0.1643, P > 0.05 the lack of fit term is not significant, the determination coefficient of the model equation R2 = 0.97 > 0.9, the corrected correlation coefficient R 2 Adj =0.9314>0.9, that is, the theoretical prediction value of the model fits well with the experimental value, and this model can be used to predict and analyze the optimal formula of fine-leaf leek flower biscuits. The size of the F value can indicate the influence of the independent variable on the response variable. The larger the F value of each factor, the stronger the effect of the response value, and the smaller the F value, the weaker the effect of the response value. As can be seen from Table 8, the P values ​​of the first-order terms A (the amount of fine-leaf leek pollen added), B (the amount of edible oil added) and C (the amount of white sugar added) in each factor are all less than 0.05, which is significant; the interaction term BC is less than 0.05, which is significant, and AB and AC are not significant; the quadratic term A 2 , B 2 , C 2 All of them are less than 0.01, which is extremely significant. According to the F value of each factor, the influence of each factor on the standardized comprehensive score of fine leaf leek flower biscuits is B (the amount of edible oil added)>A (the amount of fine leaf leek pollen added)>C (the amount of white sugar added).

[0196] The effects of the interaction between the three factors on the normative score are as follows: Fig.13 , Fig.14 and Fig.15As shown, the standardized comprehensive score of allium flower biscuits shows a trend of first increasing and then decreasing with the changes in the amount of allium flower pollen added, the amount of edible oil added, and the amount of white sugar added. The shape of the contour lines and the steepness of the response surface diagram can reflect the strength of the interaction. The closer the contour lines are to the ellipse, the more significant the interaction of the factors. Conversely, the closer the contour lines are to the circle, the less significant the interaction of the factors. The steeper the surface of the response surface diagram, the greater the influence of the factor on the response value. Conversely, the flatter the surface, the smaller the influence of the factor on the response value. The umbrella-shaped shape of the surface indicates that there is an optimal point, and there is an extreme value at the center of the contour line. Fig.13 It can be seen that the contour lines of AB (the amount of allium pollen added and the amount of edible oil added) are close to a circle, indicating that the interaction between A and B is not significant. Fig.14 The surface amplitude of the response graph shows that the amplitude is relatively gentle and uniform, and the contour map is close to a circle. This shows that the interaction of AC (the amount of added leek pollen and the amount of added white sugar) has no significant effect on the standard score. Fig.15 It can be seen that the contour lines are close to ellipses, indicating that the interaction between BC (the amount of edible oil added and the amount of white sugar added) is strong. In summary, the results are consistent with the variance analysis of the regression model in Table 8.

[0197] The best formula determined by the response surface optimization experiment using Design Expert 8.0 with the standard score as the response value is 9g of allium pollen, 21g of edible oil, and 26g of white sugar. The normalized score obtained is 0.907, which is slightly different from the value predicted by the software. It can be seen that the regression model of allium flavored biscuits is relatively reliable. The method combining principal component analysis with response surface analysis can be used to improve the quality of allium flavored biscuits. The above-mentioned best formula corresponds to Example 2. The allium flavored biscuits under this formula process have good sensory quality and have a unique rich aroma of allium. In addition, the present invention combines the texture analysis of biscuits with sensory evaluation, which not only simplifies the analysis process but also solves the singleness of the sensory evaluation of the product. This method can be used to optimize the formula of allium flavored biscuits, which has practical value.

[0198] 3. Verify the effects of baking conditions on the sensory quality and physical properties of chive flower flavored biscuits:

[0199] 3.1 The sensory quality of the chive flower flavored biscuits prepared in Example 3 and Comparative Examples 21 to 24 was verified by performing sensory scoring according to the sensory scoring in Table 1. The results are shown in Table 9.

[0200] Table 9 Effects of baking temperature and baking time on sensory quality of biscuits

[0201] Test No. Surface fire temperature (℃) Primer temperature (℃) Baking time (min) Sensory score (points) 1 140 120 15 73 2 150 130 13 80 3 160 140 11 86 4 170 150 9 74 5 180 160 7 68

[0202] As shown in Table 9, with the continuous increase of the baking surface and bottom temperature and the continuous shortening of the baking time, the sensory score of the fine leaf chive flower biscuits first increased and then decreased. When the baking conditions were 160℃ for the surface temperature, 140℃ for the bottom temperature and 11min for the baking time, the sensory score of the fine leaf chive flower biscuits was the highest in terms of color, taste, aroma and tissue morphology.

[0203] 3.2 The physical properties of the leek flower flavored biscuits prepared in Example 3 and Comparative Examples 21 to 24 were verified. The results are shown in Table 10.

[0204] Method: The physical baking quality evaluation index of biscuits in the American AACC standard is mainly its size. The measurement items include the diameter of the biscuits, i.e. the width (Width) and the height of the biscuits, i.e. the thickness (Thickness). The specific method is to randomly select 3 biscuits that have been cooled to room temperature after baking, place them side by side, and use a vernier caliper to measure their diameters. Then rotate the biscuits 90° in different directions and measure their diameters again. Measure 4 times in total and find the average value. The thickness is measured by stacking 3 biscuits, measuring their height with a vernier caliper, rearranging them in a different order, and repeating the measurement 4 times to find the average value. Determine the ductility of the biscuits according to the calculation formula Fluff

[0205] Table 10 Effects of baking temperature and baking time on the physical properties of biscuits

[0206] Test No. Mass / g Diameter / mm Thickness / mm Extension Fluffiness 1 <![CDATA[8.35±0.04 a ]]> <![CDATA[51.11±0.70 b ]]> <![CDATA[5.8±0.13 a ]]> <![CDATA[8.82±0.30 b ]]> <![CDATA[0.69±0.02 a ]]> 2 <![CDATA[7.99±0.30 ab ]]> <![CDATA[51.01±0.59 b ]]> <![CDATA[5.45±0.25 a ]]> <![CDATA[9.37±0.54 ab ]]> <![CDATA[0.68±0.03 a <!-- 14 -->]]> 3 <![CDATA[7.91±0.43 ab ]]> <![CDATA[53.53±1.34 a ]]> <![CDATA[5.48±0.24 a ]]> <![CDATA[9.78±0.55 ab ]]> <![CDATA[0.69±0.01 a ]]> 4 <![CDATA[7.65±0.21 a ]]> <![CDATA[53.22±0.33 a ]]> <![CDATA[5.39±0.36 a ]]> <![CDATA[9.90±0.69 a ]]> <![CDATA[0.70±0.03 a ]]> 5 <![CDATA[7.6±0.26 a ]]> <![CDATA[53.33±1.25 a ]]> <![CDATA[5.40±0.09 a ]]> <![CDATA[9.87±0.36 a ]]> <![CDATA[0.71±0.01 a ]]>

[0207] The actual pictures of the fine leaf chive flower flavored biscuits prepared in Example 3 and Comparative Examples 21 to 24 are as follows: Fig.16 shown.

[0208] Depend on Fig.16 It can be seen that the color of the front and bottom of the biscuits with the increase of baking temperature changes from light to dark. When the surface temperature of the biscuits is 160℃, the bottom temperature is 140℃, and the baking time is 11min, the color of the biscuits is more uniform, the structure is complete, the appearance is not rough, and the sensory quality is the best. The biscuits with fine leaf chives in groups 1 and 2 are lighter in color, and the front of the biscuits with fine leaf chives in groups 4 and 5 is darker in color, and the bottom edge has obvious black paste phenomenon and is prone to cracks and roughness. This is because when the baking temperature is low, the evaporation of water and the expansion rate of gas in the biscuits are slower, which makes the baking time of the biscuits longer. The lower baking temperature also makes the baking flavor of the biscuits lighter, and the flavor of fine leaf chives is not prominent, and the color is lighter. When the baking temperature increases, the biscuits are shaped in a short time because the water in the biscuits evaporates faster and the gas expands faster. Although it can promote the Maillard reaction and increase the baking flavor, the high temperature can easily cause the biscuits to have uneven heat, burnt on the outside, and undercooked on the inside.

[0209] Extensibility and fluffiness are important physical quality characteristics of biscuits, which are related to the texture, particle fineness, taste and overall chewing feeling of biscuits. The fluffiness and extensibility of biscuits are affected by many factors. It can be seen from Table 10 that different baking conditions have a certain influence on the physical properties of fine-leaf chive flower biscuits. With the increase of baking temperature, the extensibility and fluffiness of biscuits gradually increase, and the quality of biscuits shows a downward trend. The effect on the thickness of biscuits is not significant. Comprehensively considered, the baking process of fine-leaf chive flower biscuits is better when the surface fire temperature is 160℃, the bottom fire temperature is 140℃, and the baking time is 11min.

[0210] 4 Determination of nutrition and active ingredients of the fine leaf chive flower flavored biscuits prepared in Example 4 and Comparative Examples 25 to 29:

[0211] 4.1 Determination indicators:

[0212] 4.1.1 Determination of nutritional indicators:

[0213] Determination of protein content: Determined by Kjeldahl method according to national standard GB5009.5-2016.

[0214] Determination of fat content: Determined by acid hydrolysis method in accordance with national standard GB5009.6-2016.

[0215] Determination of ash content: The ash content of biscuit samples was determined with reference to the national standard GB5009.4-2016.

[0216] Determination of moisture content: Refer to the national standard GB5009.3-2016 and use the direct drying method for determination.

[0217] 4.1.2 Determination of biologically active substances:

[0218] Determination of total sugar content: The phenol-sulfuric acid method was used to determine the total sugar content.

[0219] Determination of total phenol content: The total phenol content was determined by Folin phenol colorimetry.

[0220] Determination of total flavonoids content: The aluminum nitrate-sodium nitrite method was used to determine the total flavonoids content.

[0221] 4.1.3 Determination of in vitro antioxidant capacity:

[0222] Determination of DPPH free radical scavenging ability: Use the DPPH free radical scavenging ability kit of ELISA Biotechnology Co., Ltd., add the reagents according to the operation table and mix thoroughly, and then react for 20 minutes at room temperature and in the dark. Then, take 200 μL of the sample and transfer it to a 96-well plate, and measure the absorbance at a wavelength of 515 nm, which is expressed as the scavenging rate (%) of DPPH free radicals.

[0223] Determination of hydroxyl radical scavenging ability: Use the hydroxyl radical scavenging ability kit of ELISA Biological Company, add the reagent according to the operating instructions and mix thoroughly, keep it at 37℃ for 60min, then centrifuge it at 8000r / min for 5min at 25℃, then take 200μL of sample and add it to 96-well plate, measure the absorbance at a wavelength of 536nm, and express it as hydroxyl radical scavenging rate (%).

[0224] Determination of total antioxidant capacity: Use the total antioxidant capacity kit of ELISA Biotechnology Co., Ltd., add the reagents according to the operating instructions and mix thoroughly, and react for 20 minutes. Then, transfer the sample to a 96-well plate and measure the absorbance at a wavelength of 593nm. The total antioxidant capacity of the sample is expressed by the amount of antioxidant Trolox.

[0225] 4.1.4 Determination of physical and chemical indicators and microbiological indicators:

[0226] Determination of peroxide value: Determine according to the method of national standard GB5009.227-2016.

[0227] Determination of acid value: Determine according to the method of national standard GB5009.229-2016.

[0228] Total colony count: Determined by the plate count method in accordance with the national standard GB 4789.2-2022.

[0229] Coliform group: Determined by the plate count method according to the national standard GB 4789.3-2016.

[0230] 4.2 Measurement results:

[0231] 4.2.1 Determination of nutritional indicators:

[0232] The nutritional indicators of the leek flower flavored biscuits obtained in Example 4 and Comparative Example 25 are shown in Table 11.

[0233] Table 11 Nutritional indicators of fine leaf chive flower flavored biscuits obtained in Example 4 and Comparative Example 25

[0234] project Chive Flower Flavor Cookies No added chive flower cookies Water content (g / 100g) 3.51 3.87 Ash content (g / 100g) 3.00 2.70 Fat (g / 100g) 14.40 15.00 Protein (g / 100g) 7.02 6.31

[0235] It can be seen from Table 11 that the moisture contents of the biscuits with added allium flower (Example 4) and the biscuits without added allium flower (Comparative Example 25) are 3.51g / 100g and 3.87g / 100g, respectively, both of which are less than 5% and meet the national standards. The ash content of the biscuits with added allium flower is 3g, and the protein content is 7.02g, both of which are higher than those of the biscuits without added allium flower, and the fat content is lower than that of the biscuits without added allium flower.

[0236] 4.2.2 Determination of biologically active substances:

[0237] 4.2.2.1 Total sugar content:

[0238] Effects of different amounts of allium tuberosum pollen added on the total sugar content of biscuits Fig.17 shown.

[0239] Depend on Fig.17 It can be seen that with the increase of the amount of allium pollen added, the total sugar content of the biscuits also increased significantly. When the amount of allium pollen added was 6g and 9g, the total sugar content of the biscuits was not significantly different, but the total sugar content of the biscuits was higher than that of the biscuits without allium pollen. The total sugar in the biscuits can provide the energy needed by the human body. For some people who need to quickly replenish energy, allium flower biscuits are a good source of energy.

[0240] 4.2.2.2 Total phenol content:

[0241] Effects of different amounts of allium serrata pollen added on the total phenol content of biscuits Fig.18 shown.

[0242] Depend on Fig.18 It can be seen that with the increase of the amount of allium pollen added, the total phenol content of the biscuits also increased significantly. Phenolic compounds are widely present in plant foods and have a certain antioxidant effect. The total phenol content in biscuits is closely related to its raw materials. The total phenol content of biscuits without allium pollen is 1.12 mg / g, and the total phenol content of biscuits with 15g of allium pollen added is 3.12 mg / g, which is significantly higher than the blank group biscuits without addition. The total phenol content of biscuits with 9g of allium pollen added under the optimal formula and the optimal baking process conditions is 1.91 mg / g, which is also significantly higher than the total phenol content of biscuits without allium pollen added.

[0243] 4.2.2.3 Total flavonoids content:

[0244] Effects of different amounts of allium serrata pollen added on the total flavonoids content of biscuits Fig.19 shown.

[0245] Depend on Fig.19It can be seen that with the increase in the amount of fine-leaf allium pollen added, the total flavonoid content of the biscuits also increased significantly. When the amount of fine-leaf allium pollen added was 12g and 15g, the total flavonoid content of the biscuits was not significantly different, but the total flavonoid content was significantly higher than that of the biscuits without fine-leaf allium pollen. The total flavonoids in the biscuits have certain anti-inflammatory and antioxidant effects that are beneficial to people's health. The total flavonoid content of the biscuits with 9g of fine-leaf allium pollen added was 0.057mg / g, which was significantly higher than the total flavonoid content of the biscuits without fine-leaf allium pollen added, which was 0.027mg / g.

[0246] 4.2.3 Determination of in vitro antioxidant capacity:

[0247] 4.2.3.1 Determination of the ability to scavenge DPPH free radicals and hydroxyl free radicals:

[0248] Effects of different amounts of allium serrata pollen added on the free radical scavenging ability of biscuits Fig. 20 shown.

[0249] Depend on Fig. 20 It can be seen that with the increase of the amount of allium pollen added, the scavenging ability of allium flower biscuits on hydroxyl radicals is not significantly different, but the scavenging rate of 9g of allium pollen added is 19.4%, which is higher than the scavenging ability of biscuits without allium pollen added. With the increase of the amount of allium pollen added, the ability of allium flower biscuits to scavenge DPPH radicals is significantly different, and with the increase of the amount of allium pollen added, the ability to scavenge DPPH radicals is also improved. When the amount of allium pollen added is 9g, the ability to scavenge DPPH radicals is 72.2%, which is 3.3% higher than the scavenging ability of biscuits without allium pollen added.

[0250] 4.2.3.2 Determination of total antioxidant capacity:

[0251] Effects of different amounts of allium serrata pollen added on the total antioxidant capacity of biscuits Fig.21 Shown

[0252] Depend on Fig.21 It can be seen that the total antioxidant capacity of the biscuits is also enhanced with the increase in the amount of allium pollen added, and the amount of allium pollen added has a significant effect on the total antioxidant capacity of the biscuits. The antioxidant capacity of the biscuits without allium pollen added is 1.33μmol / g, and the total antioxidant capacity of the biscuits with 9g of allium pollen added is 3.80mol / g, which is significantly higher than the total antioxidant capacity of the biscuits without allium pollen added. The results of the in vitro antioxidant capacity determination of allium pollen biscuits show that compared with the biscuits without allium pollen added, the biscuits with 9g of allium pollen added have higher contents of total sugar, total phenols and total flavonoids, and correspondingly have stronger antioxidant capacity.

[0253] 4.2.4 Determination of microbiological and physical and chemical indicators:

[0254] The results of the determination of microorganisms and physical and chemical indicators of the fine-leaf leek flower flavored biscuits prepared in Example 4 are shown in Table 12.

[0255] Table 12 Microbial and physical and chemical indicators of the fine leaf leek flower flavored biscuits prepared in Example 4

[0256] project Chive Flower Flavor Cookies National standard requirements Total colony count (CFU / g) ND <![CDATA[≤10 5 ]]> Coliform bacteria (CFU / g) ND <![CDATA[≤10 2 ]]> Acid value (mg / g) 1.9 ≤5 Peroxide value (g / 100g) 0.084 ≤0.25

[0257] As can be seen from Table 12, the total colony count and coliform group of the finished product of the fine-leaf leek flower flavored biscuits were not detected, both of which met the national standard requirements, and the acid value and peroxide value were also far lower than the national standard requirements, that is, the fine-leaf leek flower flavored biscuits prepared by the present invention met the national standard.

[0258] The contents of total flavonoids, total phenols, total sugars, proteins and ash in the biscuits made from the fine-leaf allium flower of the present invention are higher than those in the blank group of biscuits without adding fine-leaf allium flower pollen, and the acid value, peroxide value, total bacterial count and coliform group of the fine-leaf allium flower biscuits made from the best formula all meet the national standards. The single situation of fine-leaf allium flower related products is filled, and the nutritional value of the biscuits can be improved.

[0259] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0260] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A kind of leek flower flavored biscuit, characterized in that: The preparation materials include the following by weight: 100 parts of flour, 8-10 parts of leek pollen, 18-22 parts of cooking oil, 24-27 parts of sugar, 5-7 parts of milk powder, 2.5-3.5 parts of edible salt, 0.5-1.5 parts of baking soda and 28-32 parts of water.

2. The leek flower flavored biscuits according to claim 1, characterized in that: The preparation materials include the following by weight: 100 parts of flour, 8.5-9.5 parts of leek pollen, 19-21 parts of cooking oil, 25-26 parts of sugar, 5.5-6.5 parts of milk powder, 2.8-3.2 parts of edible salt, 0.8-1.2 parts of baking soda and 29-31 parts of water.

3. The leek flower flavored biscuits according to claim 1, characterized in that: The preparation materials include the following by weight: 100 parts of flour, 9-9.4 parts of leek pollen, 20-20.9 parts of cooking oil, 25.5-25.7 parts of sugar, 6 parts of milk powder, 3 parts of edible salt, 1 part of baking soda and 30 parts of water.

4. The leek flower flavored biscuits according to any one of claims 1 to 3, characterized in that: The fine-leaf allium flower pollen is prepared by drying, grinding and sieving fine-leaf allium flowers.

5. The method for preparing the leek flower flavored biscuits according to any one of claims 1 to 4, characterized in that: The steps include: Flour, chive flower pollen, edible oil, sugar, milk powder, edible salt, baking soda and water are mixed according to prescribed amounts to prepare biscuit dough; the biscuit dough is baked to prepare the chive flower flavored biscuits.

6. The preparation method according to claim 5, characterized in that: The baking conditions are: the surface temperature is 155-165° C., the bottom temperature is 135-145° C., and the baking time is 10-12 minutes.

7. The preparation method according to claim 5, characterized in that: The baking conditions are: the top fire temperature is 160° C., the bottom fire temperature is 140° C., and the baking time is 11 minutes.

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