摘要
为了得到具有一定保健功能的桑叶曲奇饼干,试验以低筋面粉、桑叶粉等为主要原料,采用单因素试验和正交试验设计,确定了桑叶曲奇饼干生产的最佳配方为低筋面粉添加量200 g,桑叶粉添加量15 g,白砂糖添加量80 g,黄油添加量100 g,鸡蛋1个,小苏打0.5 g。按此配方生产出的桑叶曲奇饼干感官品质较为理想,呈均匀的淡黄绿色、结构细密、口感酥松爽口,并带有桑叶特有的清香味,且黄酮含量为0.056%,具有一定的营养价值和保健价值,市场前景良好。
Taking low-gluten folur, mulberry leaf power as raw materials, mulberry leaf cookies with a certain healthcare function has been developed by means of single factor and orthogonal experimental design. The optimum formula is shown as follows： low-gluten flour 200 g, mulberry leaf power 15 g, sugar powder 80 g, butter 100 g, one egg, baking soda 0.5 g. The yellowish-green new cookies with mulberry leaf special fragrance, fine texture and 0.056% flavonoid, tastes crispy and refreshing, high value of natrition and health, would be liked by customers.
出处
《农产品加工（下）》
2016年第12期15-17,23,共4页
Farm Products Processing
关键词
曲奇饼干
桑叶粉
黄酮
保健功能
cookies
mulberry leaf powder
flavonoids
healthcare function
