4
lm$no'p [ ³´µ¶,·,,¹ Z\>*S1i½×ôÇ*Zj!¤×-./¢gZ 655011 34 ñ78¬£¬6»¼EHouttuyniacordata Thunb ³nxÑÒÖ_KLn×0MNy½¾MN78Ç»¼E¿ qJîqJÀÁîqJy¿qJ ÔU»¼EÃÄye6Üݽ¾MN\[èa»¼EÃÄè6*3Å»¼E qJ 8g îqJ 54g ÀÁîqJ 54g ¿qJ 64g ï*3nv§g6»¼EÃÄyeÉÆÀÀǸÈÉÊËåÌÍ ÎÏÃÐÑÏU»¼EÃÄ6cäKYj¢.ÒJÂÇ 15d 6ÓO\[èa»¼EÃÄ6LÓKªÔ.Ò J¸«{decÒô~LÓKªyÔhw:UëåcªcG»¼EéÓÕvÃÄÓK6§q567 »¼EÃĽ¾MNLÓKªÔ 89:;< TS218  =>?@A A   =BC< 0517-6611 2019 16-0196-04 doi 10.3969/j.issn.0517-6611.2019.16.056      DEFGHIJK?@AOSID ): TheDevelopmentofFlakyPastryProcessedby Houttuyniacordata Thunb GAOXiu GUQiurong LIYalietal DepartmentofBiologicalResourcesandFoodEngineering QujingNormalUniversity Qujing CharacteristicFoodResearchInstitute Qujing Yunnan655011 Abstract Thisstudyusedtheundergroundpartof Houttuyniacordata fromQujing YunnanProvinceasthemainrawmaterial.Throughsingle factortestandorthogonaltest theeffectsoffourparameters H.cordatapowder butter saladoilandsugar onthequalityof H.cordatawere studied.Theorthogonaltestshowedthatwhen H.cordata powder8g butter54g saladoil54g sugar60g H.cordataflakypastryqualitywas best.Thenwestudiedthephysicochemicalindexesandmicrobiallimitofflakypastryfor15days.Theresultsshowedthattheperoxidevalue acidvalueandmicrobiallimitof H.cordata wereallinlinewiththenationalstandards theperoxidevalueandacidvaluewerelowerthanthe correspondingvaluesofthecontrolgroup suggestingthat H.cordata couldinhibittheoxidationofflakypastry. Keywords Houttuyniacordata Thunb Flakypastry Orthogonaltest Peroxidevalue Acidvalue LMNO ¬Øö78A-52016ZZX208 ); ³I[Ö dei ¢Ò°Ò×Øfg5201610684010 )。 PQRS [³1984 —), &¬ÙÚ¯l- ¡ÿbXÛ y78¥&Î*§TUVW 2019-03-25 PN[\sÔ×Oɪ2´^]!¸VcªsaRÆäi%´ÀZ#Jp P8 sk Éð±Y%#Ūȸ¯°²×s2´^gÇ8BB\CÉ#ë-ÆÇks#àÊÑ]É^-HouttuyniacordataThunb ¨<;t÷ w0uy úsÌ{²cde8s"g`hg s#kuyzÁSc9ΠÎoljr Bzû 2015 ¡8ezZö4³¸N&eñºSsxüosnN×>Nz×s 1× @-.¨©- $õã²ìa ÅS1òJQP#*Þa É®É#ÉÍÊ Za-V*É¢$J 8-ã²ê £7d7½z¤Sd7sV*¼½Zcp¥¦§ QÒvµ#-Á êM Á#Ù1±7Åü©´MºJ´ÀÞa N× îõs³}iÑÒäå--.îõs²×[\ !¸× î!ª× 9-11 õ«ª×¬Ç×J 12-13 - .¨©- 80% -Òv1å;§i-ðZs É#V* 14 kÏ×É#ësí O 15 PgÇ8,\CªÉskJ%Âà ״NPCôôå8,pGcsóô§-.{¼½É®É#JÏ×X s-WcPs-Çfg-.-xÉã ɤ®ÉjxÉJ¹ºå-P´És¯ °³#-Psî!ôåi+FÒ±PPì i´ÀX¯2-ØÙs21 Z[\]^ 1.1 Z[ -jsajxÃx©°Á±ÙxH¤®ãwÌ&=1.2 q+\ar DHG-9245AáQwrCO )*{§FGH); JK-G-350A3 áxyarC *) *{§FGH); RCO-10Aá²Ä!"5 ×a´FGH); HTD2-1M²Äýµ!.û> ·µczFGH); SZM-20 ¸¹a!.º»×a´ FGH); MT30 áOña!"5×a´FGH); FRM-980 ád÷¼»½i¾aÿ.&f¿ÿÙa´ W); YXQ-LS-50SII áÀxÁ\N®§rCÂþk(F GHczW); GNP-9160 RÁÀÃÄ&ÅܧFGH); SW-CJ-2DázßôÆÏ{§ czFGH); CP214 Ï%ÈQ{§rCF GH)。 1.3 `ast\uP4v 1.3.1 7ùî!xi-xÃx- x =100% sÉÌ7no¡jsCÉa¨Ìj 30% H 0.6% gTÙ 0.8% ÁVÉ1.3.2 ôå4Ç-PÇôå4Çt 1.3.3 \p1.3.3.1 &jz-jsa~ßÉä65℃V xyg 100 Ñvz=jxy`{©¼¬Ã1z+lmnFGJ.AnhuiAgric.Sci.2019 47 16 ): 196-199

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Page 1: +lmnFG - ahnykx.com · ¤Ì 40、50、60、70、80g,fifl¡j ɉ7øôåFsÜı, a{jx Éå†×·Ésfl°。 9 3 op0˜š°{&nowxfiüšfifl

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TheDevelopmentofFlakyPastryProcessedbyHouttuyniacordataThunbGAOXiu,GUQiurong,LIYalietal (DepartmentofBiologicalResourcesandFoodEngineering,QujingNormalUniversity,QujingCharacteristicFoodResearchInstitute,Qujing,Yunnan655011)Abstract  ThisstudyusedtheundergroundpartofHouttuyniacordatafromQujing,YunnanProvinceasthemainrawmaterial.Throughsinglefactortestandorthogonaltest,theeffectsoffourparameters(H.cordatapowder,butter,saladoilandsugar)onthequalityofH.cordatawerestudied.TheorthogonaltestshowedthatwhenH.cordatapowder8g,butter54g,saladoil54g,sugar60g,H.cordataflakypastryqualitywasbest.Thenwestudiedthephysicochemicalindexesandmicrobiallimitofflakypastryfor15days.Theresultsshowedthattheperoxidevalue,acidvalueandmicrobiallimitofH.cordatawereallinlinewiththenationalstandards,theperoxidevalueandacidvaluewerelowerthanthecorrespondingvaluesofthecontrolgroup,suggestingthatH.cordatacouldinhibittheoxidationofflakypastry.Keywords HouttuyniacordataThunb;Flakypastry;Orthogonaltest;Peroxidevalue;Acidvalue

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Level

A��

­x�É

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Bã��É

Butteramount

C¤®

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Saladoilamount

Djx�É

Sugaramount

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:;¡

Testnumber

A B C D1Õ�a

Sensoryscore

1 1 1 1 1 86.22 1 2 2 2 87.73 1 3 3 3 90.84 2 1 2 3 87.05 2 2 3 1 88.36 2 3 1 2 86.57 3 1 3 2 87.38 3 2 1 3 86.89 3 3 2 1 87.3k1 88.2 86.8 86.5 87.3k2 87.3 87.6 87.3 87.2k3 87.1 88.2 88.8 88.2R 1.1 1.4 2.3 1.0¹º[eVl

Orderoffactors C>B>A>D

³bÙ

Optimalcombination A1B3C3D3

2.2.2 ��­�Pg�#�iÅæs~���

。�» �

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Table4 Determinationresultofperoxidevalue g/kg

hi

TreatmentÕ

1Ï

Thefirstday

Õ

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Theseventhday

Õ

15Ï

Thefifteenthday

åÃb

Controlgroup 0 0.09 1.16¹×b

Samplegroup 0 0 0.37

891           V©����

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