新疆葱油曲奇的焙烤工艺研究

Baking Processing of Scallion Oil QuQi Cakes in Xingjiang

将富含多种微量元素的新疆香葱应用于西式焙烤食品曲奇饼加工中,研究其焙烤工艺,为适合新疆口味的新产品开发奠定基础。通过正交试验,以感官评价为评价指标的优化焙烤工艺结果为:焙烤前期时间35 min,上火温度调0℃,下火温度100℃;焙烤后期时间10 min,上火温度调140℃,下火温度0℃。以产品感官评价为指标的优化焙烤工艺结果为:感官综合的评分为82分。

Scallion of Xingjiang,is rich in resistant multi trace elements,is applied in the Scallion Oil quqi cakes.Based on the orthogonal experiments,the optimized processing is that the prophase time 35 min,top oven temperature 0 ℃,base oven temperature 100 ℃,the anaphase time 10 min,top oven temperature 140 ℃,base oven temperature 10 ℃.When considering on the sensory evaluation value,sensory score is 82.