藜麦蓝莓酥性饼干的研制

Development of quinoa blueberry crispy biscuits

本试验以藜麦和蓝莓粉为主要原料制作了藜麦蓝莓酥性饼干,通过单因素试验与正交试验,研究了藜麦粉、蓝莓粉、黄油、双效泡打粉的添加量对饼干品质的影响并进行优化。结果表明:藜麦蓝莓酥性饼干的最佳配方是低筋面粉100 g,藜麦粉32 g、蓝莓粉12 g、黄油56 g、奶粉8 g、鸡蛋液30 g、糖粉30 g、双效泡打粉2 g。在烘烤温度上火150℃、下火170℃条件下烤制10 min,制作出的饼干口感酥脆,有蓝莓和藜麦特有的清香和酸甜,有淡淡的奶香味,其理化性质和微生物指标均符合相应的国家标准。

This experiment used quinoa and blueberry powder as the main ingredients to make quinoa blueberry crispy cookies.The effects of adding quinoa powder,blueberry powder,butter,and double effect baking powder on biscuit quality were studied through single factor and orthogonal experiments.The best formula is as following:100 g of low gluten flour,32 g of quinoa powder,12 g of blueberry powder,56 g of butter,8 g of milk powder,30 g of egg mixture,30 g of sugar powder,and 2 g of double effect baking powder.Baking temperature:lose 150℃,fire under 170℃,bake for 10 minutes.Under this condition,the cookies are crispy,fragrant,and have a slight milky aroma.Their physicochemical properties and microbiological indicators meet the corresponding national standards.