阿坝州蕨麻青稞牦牛奶粉复合饼干的配方研究

Formulation Study of Composite Cookies with Fern Barley Yak Milk Powder in Aba Prefecture

以四川省阿坝州藏药蕨麻、青稞面粉、牦牛奶粉为主要原料,研制一种具有藏羌民族特色的功能性饼干。采用单因素试验和正交试验,调整原材料蕨麻、青稞、牦牛奶粉、黄油用量,研究饼干的最佳感官品质,以感官评分作为评价指标,考查不同变量的添加量对蕨麻饼干感官品质的影响,确定饼干的最佳制备工艺及配方。结果表明,以高筋面粉100 g质量为基准,每40 g低筋面粉添加蕨麻粉15 g,糖粉80 g,黄油80 g,小苏打1.0 g,蛋液30 g,纯净水100 g,放入和面机均匀混合。混合均匀后,装入裱花袋,制作曲奇饼干。烘烤时,面火和底火均为180℃,烘烤10 min,倒盘1次,以面火、底火180℃继续烘烤5 min,关闭底火,面火170℃烘烤7 min,此时的饼干口感最佳。烘烤后饼干外观呈浅咖啡色,孔隙均匀、松脆可口、甜度适宜,且具有蕨麻青稞牦牛奶的藏羌特色风味,食品的感官品质最优。

Functional cookie with Zang and Qiang national characteristics was developed using Zang fern,barley flour,and yak milk powder as the main raw materials in Aba Prefecture,Sichuan Province.The effects of different additions of fern,barley,yak milk powder,and butter on the sensory quality of the cookies were investigated through one-way and orthogonal tests,and the sensory scores were used as the evaluation indexes to investigate the effects of different additions on the sensory quality of the fern cookies to determine the optimal preparation process and formulation of the cookies.The results showed that the 100 g of high-gluten flour was used as the base,15 g of fern flour,80 g of powdered sugar,80 g of butter,1.0 g of baking soda,30 g of egg wash,and 100 g of pure water were added to every 40 g of low-gluten flour,and then put into the mixing machine and mixed homogeneously.After mixing evenly,put it into a laminating bag and made cookies.Face fire and bottom fire were 180℃,baking 10 min,inverted disk once,face fire bottom fire 180℃continue to bake for 5 min,close the bottom fire face fire 170℃baking 7 min,this time the cookies had the best taste.After baking,the appearance of hair cookies was light brown,with pore uniformity,crunchy and tasty,sweetness was appropriate,and had a fern barley yak milk Zang and Qiang characteristics of flavor,the sensory quality of the food was optimal.