摘要
以冻干姜粉为辅料,研制了既有浓郁姜风味,又富含营养的姜保健曲奇饼干。正交试验结果表明,姜曲奇饼干的最佳配方为以面粉100%计,姜粉5%,麦淇淋50%,鸡蛋50%,糖45%,小苏打0.8%,综合评分为91分,焙烤温度为上火200℃,下火180℃,此配方工艺切实可行。
A new kind of cookie with freeze-dried ginger power as supplementary material was produced in this experiment.The cookie not only strong ginger flavor,but also has rich nutrition.The results of orthogonal experiment were as follows,according flour as 100 %,ginger powder 5 %,margarine 50 %,egg 50 %,sugar 45 %,saleratus 0.8 %,the bake temperature was top temperature 200 ℃,bottom temperature 180 ℃,and comprehensive score of the optimum formula was 91.This formula and processing technology were feasible.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期98-100,共3页
Food Research and Development
关键词
姜粉
曲奇饼干
加工工艺
freeze-dried ginger power
cookie
processing technology
