大枣荞麦饼干的研制

Development on Jujube Buckwheat Biscuits

为研究大枣荞麦饼干的制备工艺,以小麦面粉、荞麦粉、大枣浸膏为主要原料,以绵白糖、鸡蛋、玉米油为辅料,通过单因素试验和L9(34)正交试验对大枣荞麦饼干的配方进行优化。结果表明,大枣荞麦饼干的最佳配方为:小麦面粉50 g,荞麦粉5 g,大枣浸膏5 g,绵白糖4 g,全蛋液6 g,玉米油10 g,牛奶15 g,小苏打0.5 g,酵母0.5 g;焙烤温度为:面火180℃,底火160℃,烘焙5 min后翻面,继续烘焙5 min。利用该配方工艺制得的饼干呈棕黄色,酥脆适口,有浓郁的大枣香味。该研究结果可为保健饼干的制备提供参考。

In the present study,the preparation technology of jujube buckwheat biscuits was researched using wheat flour,buckwheat powder,jujube extract as the main raw materials and soft sugar,egg,corn oil as auxiliary materials,and the formula of jujube buckwheat biscuits were optimized by single factor experiments and L9(34)orthogonal test.The results showed that the optimal formula of jujube buckwheat biscuits was determined as follows:wheat flour of 50 g,buckwheat flour of 5 g,jujube extract of 5 g,sugar of 4 g,whole egg liquid of 6 g,corn oil of 10 g,milk of 15 g,baking soda of 0.5 g,yeast of 0.5 g.The baking temperature was 180℃for surface fire and 160℃for bottom fire.After baking for 5 min,these biscuits were turned over and continue baking for 5 min.The biscuits prepared under the recipe and technology presented brown and yellow color,crisp and delicious with strong jujube fragrance.The results could provide reference for the preparation of health biscuits.