南瓜苦荞无糖曲奇饼干的研制

Development of Sugar-free Pumpkin Tartary Buckwheat Cookies

将南瓜粉、苦荞添加到曲奇饼干中,研究其对曲奇饼干的品质影响,采用单因素实验和正交试验,结合感官评分,确定南瓜苦荞无糖曲奇饼干的最佳配方为:全麦粉90 g,南瓜粉10 g,苦荞粉4 g,牛奶50 g,黄油75 g,异麦芽酮糖醇35g,盐0.5 g,泡打粉0.5 g,香草粉0.2 g。165℃烘烤18 min,此条件下制作的曲奇饼干色泽均匀、口感酥脆,品质最佳。

Add pumpkin powder, buckwheat powder to the cookies, studies its influence on the quality of the cookies, using the single factor experiment and orthogonal experiment, combining with sensory score, determine the optimal distribution of pumpkin buckwheat sugar-free cookies for: 90 g whole wheat flour, buckwheat flour4 g, pumpkin powder 10 g, milk 50 g, butter 75 g, malt ketone sugar 35 g, salt 0.5 g, baking powder 0.5 g and vanilla 0.2 g, bake at 165 ℃ and 18 min, made in this formula cookies even color crispy, best quality.