抹茶蔓越莓酥性饼干的工艺研究

Research on Technology of Matcha Cranberry Crisp Biscuit

以抹茶和蔓越莓为特征风味原料,将其添加至酥性饼干配方中,以感官评价分值为指标,通过单因素试验和正交试验,确定了抹茶蔓越莓酥性饼干的最佳工艺及配方。结果表明,抹茶蔓越莓酥性饼干最佳配方为低筋面粉100 g,黄油50 g,抹茶4 g,白砂糖30 g,蔓越莓20 g;烘烤温度为上火170℃,下火175℃,烘烤时间为14 min。

Matcha and cranberry were used as characteristic flavor ingredients to add to the crisp biscuits.Taking sensory evaluation scores as indicators,through single factor test and orthogonal test,the best process conditions and the best process formula were determined.The results showed that the best formula for matcha cranberry crisp biscuits was 100 g low-gluten flour,50 g butter,4 g matcha,30 g white sugar,20 g cranberry,baking temperature was 170℃above and 175℃below,and bake time was 14 minutes.