一种低能量绿茶饼干的制备研究

On the Making of Low-energy Green Tea Biscuits

研究低能量饼干的制作工艺以及绿茶粉、膳食纤维等辅料对饼干品质的影响。通过单因素和正交试验对饼干的感官进行综合评价。结果表明:最佳工艺条件为绿茶粉5.00g、膳食纤维6.00g、膨松剂0.80g、焙烤温度为:底火/面火=180℃/200℃,在此条件下制得的绿茶饼干色泽均匀有光泽,有绿茶清香味,口感细腻酥脆。

The paper studies the production process of low-energy biscuits and the influence of green tea powder,dietary fiber and other auxiliary materials on the quality of biscuits.Through single factor and orthogonal test,comprehensive evaluation of the sensory of biscuits.The results show that the best process conditions were 5.00g green tea powder,6.00g dietary fiber,0.80g leavening agent,and baking temperature:bottom fire/surface fire=180℃/200℃,and the green tea biscuits made under these conditions had uniform color,luster,green tea fragrance,delicate and crispy taste.