核桃燕麦酥性饼干的研制

Development of Walnut Oatmeal Biscuit

以核桃、燕麦、面粉、白砂糖和玉米油等为原料制作核桃燕麦酥性饼干,在单因素试验的基础上。通过正交试验和感官评价对配方进行优化。结果表明:核桃燕麦酥性饼干的最佳配方为低筋粉100%、核桃仁55%、燕麦粉26%、玉米油38%、白砂糖30%、奶粉6%、食盐0.8%,小苏打0.8%和鸡蛋50%。再以面灾170℃、底火150℃烘烤15min。在此条件下,产品色、香、质地和口感较佳,营养价值高。

Walnut oatmeal biscuit was produced with walnuts, oats, flour, sugar and corn oil as rawmaterials. Optimum formulation of walnut oatmeal biscuit was obtained with orthogonal experiment based on single-factor experiment and sensory score. Results showed that the best formula： 100% of low-gluten flour, 55% of walnut, 26% of oat flour, 38% of corn oil, 30% of white sugar, 6% of milk powder, 0.8% of salt, 0.8% of baking soda and 50% of eggs. Then baking for 15 minutes at surface temperature 170℃ and primer temperature 150℃. Under this condition, product had better color, flavor, texture, taste and high nutritional value.