摘要
以低糖低脂曲奇饼的配方为基础研究制作番石榴风味的曲奇饼,以番石榴粉、榴莲粉、脱脂牛奶的添加量以及焙烤时间作为研究对象,通过实验及感官评定法,确定制作番石榴味低糖低脂曲奇饼的最佳工艺参数.结果表明:面粉100 g、白砂糖15 g、黄油48 g、油脂替代物12 g、蔗糖替代物7 g、番石榴粉6 g、榴莲粉2 g、脱脂牛奶8 m L、底火150℃、面火210℃、焙烤时间16 min时制得的曲奇饼干质量最佳.
Based on the formula of low-sugar and low-fat cookies, guava-flavored cookies are studied. The optimun formula of cookies has been determined by discussing the effect of adding different amount of guava powder, durian powder, milk and baking time on sensory quality. The results shows that when flour 100 g, sugar 15 g, butter 48 g, fat substitute 12g, sucrose substitute 7 g, guava powder 6 g, durian powder 2 g, skim milk 8mL are mixed and baked at the primer 150 ℃, surface fire 210 ℃, for 16 min, the cookies of best quality are pre- pared.
出处
《肇庆学院学报》
2017年第2期47-52,共6页
Journal of Zhaoqing University
关键词
番石榴粉
低糖低脂
曲奇饼
guava powder
low-sugar
low-fat
cookies
