猕猴桃曲奇饼干配方及烘焙工艺研究

Study on the Formula and Baking Technology of Kiwifruit Cookies

以猕猴桃、低筋面粉、黄油为主要原料,以感官评分标准为指标,通过单因素试验和正交试验优化猕猴桃曲奇饼干。结果表明,当配方工艺为低筋面粉100 g,黄油50 g,猕猴桃果肉酱35 g,白砂糖18 g,食盐1.0 g,小苏打1.0 g,奶粉12 g时,感官评分最高,为89.6分;当烘焙工艺为上火温度180℃,底火温度165℃、烘焙时间18 min时,感官评分最高,为89.2分。制备出的曲奇饼干酥脆酸甜、品质优良,具有猕猴桃独特风味。

The best formula and baking of kiwifruit cookies was determined by single factor and orthogonal experiment with kiwifruit,low gluten flour and butter as the main raw materials,and sensory as index.The results showed that when the formula technology was 100 g low gluten flour,50 g butter,35 g kiwifruit jam,18 g white granulated sugar,1.0 g salt,1.0 g baking soda and 12 g milk powder,the sensory score was the highest,89.6 points;the sensory score was the highest,89.2 points,when the baking process was ignition temperature 180℃,primer temperature 165℃and baking time 18 min.Under this methods,a kind of cookies with crisp,sour and sweet,good quality and unique flavor of kiwifruit could be prepared.