无糖单丛酥性饼干及不同配方比较研制

Comparison of Different Formulas of Sugar-free Single-cluster Crisp Biscuit

研究以赤藓糖醇作为甜味剂在单丛茶粉中的应用。以单丛茶粉、赤藓糖醇、面粉、黄油等为相关原料,通过单因素试验和正交试验得出最佳配方,并在此基础上进行5次重复验证,确定无糖单丛酥性饼干的最佳配方:低筋面粉100 g、鸡蛋液10 g、黄油添加量60 g,赤藓糖醇添加量40 g,单丛茶粉添加量10 g。开展单丛茶粉和赤藓糖醇在以饼干为代表的甜点应用研发。单丛茶粉与赤藓糖醇的搭配可为甜品市场提供开发新思路。

The application of erythritol as a sweetener in Dancong tea powder was studied.The best formula was obtained through single factor test and orthogonal experiment with related raw materials such as Dancong tea powder,erythritol,flour,butter,and five repeated verifications on this basis to determine the sugar-free Dancong tea crisp property.The best recipe for biscuits was 100 g of low-gluten flour,10 g of egg liquid,60 g of butter,40 g of erythritol and 10 g of Dancong tea powder.The research and development of the application of Dancong tea powder and erythritol in desserts were represented by biscuits.It is hoped that the combination of Dancong tea powder and erythritol can provide new ideas for the development of the dessert market.