摘要
以蔓越莓干为辅料,研制了既具有传统风味,又有蔓越莓香甜淡雅、色泽金黄、营养丰富的蔓越莓曲奇饼干.正交试验表明:蔓越莓曲奇饼干的最佳工艺配方为:面粉100%计,无盐黄油65%,蔓越莓干35%,糖粉25%,鸡蛋20%;烘焙温度为:下火150℃,上火175℃,时间为15 min,此条件下制作的蔓越莓曲奇饼干色、香、味、型俱佳.
Taking dried cranberry as auxiliary material, nutrient cranberry cookies with both traditional and sweet flavor and golden color were produced. Orthogonal test shows that cranberry cookies with good color, smell and taste can be pro- duced according to the following formula： flour 100%, unsalted butter 65%, dried cranberry 35%, powdered sugar 25%, egg 20%; the baking temperature： bottom temperature 150℃, top temperature175℃; the baking time： 15 minutes.
出处
《宜宾学院学报》
2016年第6期23-26,共4页
Journal of Yibin University
基金
安徽省优秀青年人才基金重点项目"餐饮食品安全监管体系的研究--以合肥市餐饮市场为例"(2013SQRL105ZD)
安徽省省级特色专业"烹饪工艺与营养"项目(2015tszy078)
关键词
蔓越莓干
曲奇饼干
制作工艺
dried cranberry
cookie
production process
