木糖醇绿茶饼干的研制

Development of Xylitol Green Tea Biscuit

试验在普通饼干基础配方的基础上,用木糖醇替代白砂糖,并添加一定量的绿茶.通过单因素分析和正交试验,确定木糖醇绿茶饼干最佳配方和最佳工艺参数.结果表明:木糖醇绿茶饼干最佳制作工艺为低筋面粉100 g、黄油40 g、木糖醇30 g、绿茶1.0 g、蛋液24 g、奶粉5 g、食盐1 g、小苏打1 g,烘焙温度为面火160℃/底火130℃,时间8 min.该工艺条件下制作的饼干,形态完整、颜色美观、酥松度好、低糖、营养,颇具保健功能.

Based on the basic formula of ordinary biscuit, we replaced white sugar with xylitol and added a certain amount of green tea. Through single factor experiment and orthogonal test, we determined the optimum formula and production technology of xylitol green tea biscuit: low-gluten flour 100 g, butter 40 g, xylitol 30 g, green tea 1.0 g, egg 24 g, milk powder 5 g, salt 1 g, baking soda 1 g, baking temperature(face fire 160 ℃/primer 130 ℃), baking time 8 min. The biscuit manufactured according to the optimum formula and technological parameters had complete shape, good-color, crispy taste, low-sugar, good nutrition and health-care function.