葡萄皮曲奇饼干研制

Research on Making Cookies with Grape-peel Power

以葡萄皮粉和低筋小麦粉为主要原料,制作曲奇饼干。采用感官评价方法,通过正交试验确定葡萄皮曲奇饼干的最佳工艺配方。结果表明:葡萄皮粉按照10%的添加量添加于低筋小麦粉中制成的葡萄皮低筋粉200g、鸡蛋50 g、黄油130 g、糖粉80 g、奶粉25 g,在面火200℃、底火160℃条件下,烘烤13 min得到的葡萄皮曲奇饼干品质最佳。

The cookies is made with grape-peel power and xylitol as the main raw materials. The best formulation of cookies with grape-peel power is determined by orthogonal test and sensory evaluation as methods. The results show that cookies is of the best quality by the following formulation： grape peel powder is added to low gluten wheat flour according to the amount of 10% to make 200 g grapepeel and wheat power, then add 50 g egg,130 g butte,80 g powdered sugar and 25 g milk powder, at last bake the cookies at the temperature of 200℃ on the surface and 160℃ at the bottom baking for 13 minutes.