红豆藜麦饼干的研制

Development and Research of Quinoa Functional Food

以红豆粉和藜麦粉为原料,添加黄油、绵白糖、鸡蛋、低筋小麦粉制作黄油曲奇饼干,并测定其理化指标。以感官品质评分为指标确定其最佳工艺配方为:以低筋小麦粉100%计,各组分添加量为红豆粉5%,藜麦粉10%,黄油75%,绵白糖29%;烘焙温度为上火175℃,下火150℃,烘烤时间为15 min。测得其理化指标为蛋白质含量1.36 g/100 g,还原糖含量3.50 g/100 g,脂肪含量18.88 g/100 g。在此配方基础上从口味和营养角度出发,又研制了4种不同口味的红豆藜麦曲奇饼干,分别为蔓越莓曲奇、奶味曲奇、甜味曲奇和木糖醇曲奇。

In this article,butter cookies were made with red bean flour and quinoa flour as raw materials,and butter,soft white sugar,egg and low-gluten wheat flour were added.Then we need to measure physicochemical indexes.The best formulation was determined by sensory score:low-gluten wheat flour 100%,red bean flour 5%,quinoa flour 10%,butter 75%and white soft sugar 29%;Baking temperature:lose 175℃,fire under 150℃,bake for 15 minutes.The physicochemical indexes were measured as:protein content was 1.36 g/100 g,reducing sugar content was 3.50 g/100 g,and fat content was 18.88 g/100 g.Based on this formulation,four different flavors of quinoa cookies with red bean cookies were developed from the perspective of taste and nutrition,including cranberry cookies,milk flavor cookies,sweet cookies and xylitol cookies.