大麦苗粉曲奇饼干配方优化及其质量检测

Formulation Optimization and Quality Inspection of Barley Leaf Powder Cookies

以大麦苗粉替换部分低筋小麦面粉,研制具有大麦苗粉特色的曲奇饼干。通过正交试验对产品配方进行优化研究,结果表明:以总粉(低筋小麦粉+大麦苗粉)100 g计,低筋小麦粉添加量90%、大麦苗粉添加量为10%、黄油添加量为70%、绵白糖添加量为35%、鸡蛋添加量为25%、食盐和小苏打添加量均为0.4%,上、下火温均为150℃,烤制12 min,晾5 min,再放置烤箱内烤10 min,大麦苗粉曲奇饼干感官评分最高,为92分,根据此配方焙烤出的饼干色泽均匀,口感酥松,具有浓郁的大麦苗粉清香,提高了曲奇饼干的营养价值。大麦苗粉曲奇饼干符合GB7100-2015和GB/T 20980-2007中曲奇饼干的质量要求。

The barley leaf powder was used to replace some low-gluten wheat flour to develop the cookies with characteristics of barley leaf powder. The product formulation was optimized by orthogonal test. The results show that when the total amount of powder (low-gluten wheat flour + barley leaf powder) was 100 g,the added dosage of low-gluten wheat flour,barley leaf powder,butter, white sugar,egg,and salt and baking soda was 90%,10%,70%,35%,25% and 0.4%,respectively,both the upper and lower fire temperatures were 150 ℃,baked for 12 minutes,cooled for 5 minutes,and then placed in the oven and baked for 10 minutes,the sensual evaluation score of the barley leaf powder cookies was the highest,which was 92 points. Under these conditions,the barley leaf powder cookies were uniform in color,crisp in taste,had strong fragrance of barley leaf powder in flavor,meanwhile the nutritional value was improved.The quality of barley leaf powder cookies meets the quality requirements of cookies set out in GB7100-2015 and GB/T 20980-2007.