摘要
该文以面粉、糖、黄油为主要原料,辅以绿茶粉制成绿茶曲奇饼干,对其配方和加工工艺进行初步探讨,以感官评定为指标,通过单因素、正交试验选取产品最优配方.将绿茶粉洛加到饼干中,使茶叶的保健成分特别是茶多酚和维生 素得到充分利用,并且赋予曲奇饼干天然的色泽及特殊的绿茶风味.结果表明：以面粉100.0g计,糖为55.0g,绿茶粉为7.0g,黄油为60.0g,得到的曲奇饼干感官评定最佳.
Using flour, sugar and butter as main raw material, tea powder as the adjuvant, the green tea cookies were prepared in this experiment. The optimal formula for the green tea cookies was obtained by single factor and orthogonal tests. The results showed that the optimal formula of the green tea cookies was flour lOO.Og,sugar 55.0g,green tea power7.0g, butter 60.0g. With this condition, the prepared green tea cookies had tea aroma taste, natural green color and healthy function.
出处
《温州科技职业学院学报》
2017年第4期25-28,共4页
Journal of WenZhou Vocational College of Science And Technology
基金
浙江省高等教育课堂教学改革研究项目（kg20160999）
关键词
绿茶
曲奇饼干
加工工艺
感官评价
green tea
cookie
processing technology
sensory evaluation
