羊栖菜曲奇饼干的研制

The Development of Hizikia Fusiforme Cookie

将羊栖菜磨粉添加到曲奇饼干中,研究羊栖菜的添加量、黄油添加量、白砂糖添加量、低筋粉添加量对曲奇饼干感官评价、物理特性的影响,得出羊栖菜曲奇饼干的最佳配方。实验表明:羊栖菜饼干最佳配方为黄油40g,低筋粉34g,白糖12g,羊栖菜粉6g,此时曲奇饼干酥松可口、色泽适中、香气浓郁,其感官品质和物理特性指标均有提高。该研究结果可丰富温州市洞头区羊栖菜产品,为后续的工业化生产提供理论基础和技术参考。

In order to obtain the optimal operational parameters for hizikia fusiforme cookies,this study investigated the effects of the additive amount of hizikia fusiforme,butter,white granulated sugar,and low gluten powder on the sensory evaluation and physical properties of the cookies by adding the hizikia fusiforme powder to the cookies.The experiments showed that the best formula of hizikia fusiforme cookies was 37% butter,32% gluten meal,11%white sugar,and 6% hizikia fusiforme powder.Meanwhile,the cookies were delicious and had moderate colour and lustre,rich aroma.The sensory quality and physical properties were also improved.This study can enrich the products of hizikia fusiforme in dongtou district of Wenzhou city and provide theoretical basis and technical references for the subsequent industrial production.