茶花粉韧性饼干加工工艺研究

Study on Processing Technology of Tea Pollen Toughness Biscuits

通过单因素试验及正交试验分析,研究了白砂糖、茶花粉、植物油、水4个主要因素对茶花粉韧性饼干的影响。结果表明,正交试验确定以100 g低筋面粉作为基准,添加量分别为白砂糖20%,茶花粉1.0%,植物油20%,水35%,鸡蛋10%,奶粉10%,玉米淀粉10%,食盐1%,泡打粉0.5%,小苏打0.5%;烤箱温度设置为面火180℃,底火170℃。此工艺条件下烘焙15 min,得到水分3.38%g/100 g,碱度0.31%g/100 g,酸价4.17 mg/g,过氧化值0.18 mmol/kg,灰分0.25 g/100 g的茶花粉韧性饼干。

In this paper,the effects of four main raw materials,namely sugar powder,camellia japonica bee pollen,vegetable oil and water,on the quality of camellia japonica bee pollen toughened biscuits were studied by single-factor test and orthogonal test,and the optimal formula and baking condition of tea pollen tough biscuit were determined.The optimum formula were as fallows:low-gluten flour 100%,sugar powder 20%,camellia japonica bee pollen 1.0%,vegetable oil 20%,water 35%,egg 10%,milk powder 10%,cornstarch 10%,salt 1%,baking powder 0.5%,baking soda 0.5%.The oven temperature was 180℃for top heat and 170℃for bottom heat.The biscuits were baked at this temperature for 15 min.Under this conditions,camellia japonica bee pollen toughed biscuits with water content of 3.38%g/100 g,alkalinity of 0.31%g/100 g,acid value of 4.17 mg/g,peroxide value of 0.18 mmol/kg and ash content of 0.25 g/100 g were prepared by baking for 15 min.