摘要
本试验以低筋小麦粉、黄油、牛奶和白糖为主要原料,以茶多酚为添加剂,经混合成型后烘焙制成曲奇。通过单因素试验和正交试验,以感官评分为评价指标来优化曲奇加工工艺,并研究了茶多酚对曲奇保质期的影响。结果表明:茶多酚曲奇的最优配方(以低筋小麦粉为100 g、盐为1 g计)为黄油70 g、糖粉24 g、牛奶36 mL、茶多酚0.04 g。经过保质期加速试验可知,茶多酚的添加可有效延长曲奇的保质期,为茶多酚在食品中的应用提供理论依据。
In this experiment,low gluten wheat flour,butter,milk and sugar were used as the main raw materials,and tea polyphenols were used as additives.The processing technology of cookies was optimized by single factor test and orthogonal test,and the effect of tea polyphenols on the shelf life of cookies was studied.The results showed that the optimal formula of tea polyphenol cookies(low gluten wheat flour of 100 g,salt of 1 g)was 70 g of butter,24 g of powdered sugar,36 mL of milk,0.04 g of tea polyphenol.The accelerated shelf life test showed that the addition of tea polyphenols could effectively prolong the shelf life of cookies,which provided a theoretical basis for the application of tea polyphenols in food.
作者
王恩胜
陈晖
杨晓聪
吕静
Wang Ensheng;Chen Hui;Yang Xiaocong;Lv Jing(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000)
出处
《粮食与食品工业》
2023年第3期22-25,31,共5页
Cereal & Food Industry
关键词
茶多酚
曲奇
正交试验
保质期
感官评定
tea polyphenols
cookies
orthogonal test
shelf life
sensory evaluation
