藜麦酥性饼干的加工工艺研究

Study on processing technology of quinoa crisp biscuits

探讨了以藜麦粉、低筋小麦粉为主要原料的酥性饼干制作工艺。通过单因素和正交试验,以感官评分为指标确定了藜麦酥性饼干的最佳配方为:低筋小麦粉100g、藜麦粉30g、黄油70g、白砂糖50g、蛋黄20g、水20g、全脂奶粉6g、小苏打1g、食盐1g,采用下火初始温度220℃、终了温度210℃、上火200℃,时间7min的焙烤条件,在此工艺条件下生产得到的藜麦酥性饼干外型完整,色泽金黄,香味浓郁,口感酥脆,营养丰富。

The production process of crisp biscuits with quinoa flour and low-gluten flour as the main raw materials was studied.The best formulation of quinoa crispy biscuits was determined by single factor and orthogonal test based on sensory evaluation scores:low-gluten wheat flour 100g,quinoa flour 30g,butter 70g,white sugar 50g,egg yolk 20g,water 20g,whole milk powder 6g,baking soda 1g,salt 1g.Under the baking conditions of under-fire initial temperature 220℃,the final temperature 210℃ and the surface fire temperature 200℃,baking for 7 min,the quinoa crisp biscuits produced under this process had a complete appearance,golden color,rich fragrance,crisp taste and rich nutrition.