低甜度红茶风味马卡龙饼干的配方工艺优化

Optimization of Formulation and Technology on Low Sweetness Black Tea Flavor Macaron Biscuit

以红茶粉为着色剂、营养强化剂和风味原料,用低聚异麦芽糖部分代替蔗糖,研制低甜度红茶风味马卡龙饼干配方,并优化影响饼坯品质的关键工艺。结果表明,饼干最佳配方为扁桃仁粉50 g,复合糖粉55 g,红茶粉4 g,蛋白霜85 g;蔗糖与低聚异麦芽糖最佳配比为6∶4;最佳结壳温度30℃,结壳时间12 min;最佳烘烤温度160℃,烘烤时间15 min。用该配方及工艺制作的马卡龙饼干甜度低、外形美观、风味优美,具有较好营养价值和一定功能性,加工时间短。

Black tea powder was used as colorant,nutrient supplement and flavor material,and isomaltooligosaccharide was partly used to replace sucrose.The formulation of low sweetness black tea flavor macaron was developed,and the key technology affecting the quality of biscuit was optimized.The results showed that the optimum formula of the biscuit was almond powder50g,compound sugar powder55g,black tea powder4g and egg whites frost85g.The optimum ratio of sucrose and isomaltooligosaccharide was6∶4.The optimum crusting temperature was30℃,crusting time was12min;the optimum baking temperature was160℃,baking time was15min.Macaron which was made with this formulation and technology has low sweetness,beautiful appearance,delicious flavor,good nutritional,certain functionality and short processing time.