摘要
以超微绿茶粉为辅料,研制了既有传统风味,又有浓郁茶香,富含营养的绿茶曲奇饼干。正交实验表明:绿茶曲奇饼干的最佳配方为,以面粉100%计,超微绿茶粉3%、麦淇淋40·0%、糖40·0%、色拉油12·5%、鸡蛋15%、水25%;焙烤温度为:底火150℃,面火190℃,此配方工艺切实可行。
A kind of green tea cookie with ultramicrosome tea powder as supplementary material was produced in this experiment.The cookie not only has traditional flavor, but also has strong tea fragrance and rich nutrition.The results of orthogonal test were as follows,the optimum formula was, according to flour as 100 %, green tea powder 3% ,margarine 40.0%, sugar 40.0%, salad oil 12.5%, egg 15%, water 25%, the bake temperature was, bottom temperature 150℃,top temperature 190℃.This formula and processing technology were feasible.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第5期278-279,282,共3页
Science and Technology of Food Industry
关键词
超微茶粉
曲奇饼干
加工工艺
ultramicrosome tea powder
cookie
processing technology
