小米山药桃酥的加工工艺研究

Research on the processing technology of millet-yam walnut cookie

介绍了小米山药桃酥的加工工艺和配方。经正交试验得出了小米山药桃酥的最佳配方为低筋面粉375 g、小米粉78.5 g、山药粉46.5 g、黄奶油260 g、细砂糖240 g、鸡蛋100 g、烘焙奶粉50 g、无铝泡打粉10 g、小苏打4 g、臭粉1 g和清水20 g。结果表明,以小米粉和山药粉混合等量替换低筋面粉,棕榈油为原料生产的黄奶油代替猪油,通过调整加工工艺及配方烘焙得到的小米山药桃酥营养丰富且具有食疗保健功效,适合于不同人群食用。

The processing technology and formula of millet-yam walnut cookie were introduced. By means of orthogonal experiments, the best formula of millet-yam walnut cookie was obtained as follows： low gluten flour 375 g, millet powder 78.5 g, yam powder 46.5 g, butter 260 g, fine sugar 240 g, egg 100 g, baked milk powder 50 g, non aluminum baking powder 10 g, baking soda 4 g, ammonia bicarbonate 1 g and water 20 g. The results showed that with the equivalent replacement of low gluten flour by millet powder and yam powder, palm oil as raw material in the production of butter instead of lard, millet-yam walnut cookie was rich in nutrients and had the coefficients of diet therapy and health care by adjusting the processing technology and formula, which was suitable for different groups to eat.