摘要
以绿茶粉、全麦粉、燕麦粉为主要辅料制作曲奇饼干,通过单因素试验和正交试验,得出绿茶粗粮曲奇饼干制作的最佳工艺参数:绿茶粉1.92g、全麦粉和燕麦粉19.2g、低筋粉26.88g、奶粉2g、黄油40.8g、糖粉31.2g、全蛋黄液22g,底火160℃,面火170℃,烘烤时间16min。该工艺制作的产品既可以丰富曲奇饼干的品种,也具有一定的营养保健功能。
In this study,the general butter cookies as the basic formula,supplemented by green tea powder,whole wheat flour,oatmeal as a flavor improver,single factor test and orthogonal test,green tea coarse grain cookies to study the best process parameters.Through experiments on green tea cookies the best recipe for coarse grains,green tea powder 1.92 g,whole wheat flour and strong powder oat powder 19.2 g,26.88 g,2 g,40.8 g butter,sugar,milk powder,liquid whole egg yolk powder 31.2 g 22 g,primer 160℃and 170℃,surface fire baking time of 16 min.This product can not only enrich the variety of cookies,but also play a certain role in nutrition and health care.
作者
陈亚蓝
杨玲玲
桑柯惠
朱静
Chen Yalan(College of Food Science,Xingyang Agriculture and Forestry University,Xinyang 464000,China)
出处
《安徽农学通报》
2020年第10期132-134,145,共4页
Anhui Agricultural Science Bulletin
基金
科教融合助推创新型食品专业本科人才培养模式研究(2019XJGLX40)
2019年度河南省高等学校青年骨干教师培训(2019GGJS264)
信阳农林学院2019年度学校青年基金(2019LG009)。
关键词
绿茶粉
粗粮
曲奇饼干
工艺研究
Green tea powder
Coarse grain
Cookies
Process research
