霉豆子曲奇饼干的研制

Preparation of moldy bean cookies

以闽北特色发酵豆制品——霉豆子为配料,制作霉豆子曲奇饼干。以感官评分为考察指标,通过单因素实验和正交实验确定最优工艺配方。结果表明:以低筋面粉添加量为基数,动物性黄油添加量47%、鸡蛋液添加量25%、白砂糖添加量35%及霉豆子干粉添加量25%,制作的霉豆子曲奇饼干色泽淡黄,豆香味适宜,口感松脆细腻,甜而不腻,此时感官评定得分最高,为91.8分。饼干中的水分含量为3.11%、脂肪含量为16.7%,感官指标和理化指标均符合国家标准。

Moldy bean cookie was made from the fermented soybean in north Fujian Province. The sensory evaluation was used to determine the optimal formula through single factor experiments and orthogonal experiments. The results showed that based on the amount of low gluten wheat flour, 47% of animal butter, 25% of liquid egg, 35% of sugar and 25% of dry mildew bean powder was the optimal formula for preparing the moldy bean cookie with yellowish color, suitable bean flavor, crispy and delicate taste, sweet while not greasy, and a highest sensory score of 91.8. The moisture of 3.11%, the fat content of 16.7%, and all the sensory indices and physicochemical indices of the product met the demand of the national standards.