藜麦曲奇饼干的研发

Study on the Technology of Quinoa Cookies

以藜麦粉、低筋小麦粉为主要原料,辅以鸡蛋液、白砂糖和黄油等,通过单因素和正交试验研发一款藜麦曲奇饼干。结果表明,藜麦曲奇饼干的最佳配方:黄油添加量40%、白砂糖添加量40%、鸡蛋液添加量65%、藜麦粉添加量50%。按此配方制作的藜麦曲奇饼干口感酥脆、风味独特、品质优良。

In this experiment, we developed quinoa cookies with low-gluten wheat flour and quinoa flour as the main raw materials, supplemented with eggs, white sugar and butter. The effects of butter addition, buckwheat flour addition, sugar addition on the taste of quinoa cookies were determined by single factor experiment and orthogonal test. The results showed that the optimal formula of quinoa cookies was: butter 40%, white sugar 40%, egg 65%, quinoa flour 50%.Quinoa cookies made according to this formula have crisp taste, unique flavor and excellent quality.