摘要
以低筋面粉、鸡蛋、沙田柚皮超微粉、黄油和白砂糖为原料,以感官评分为指标,通过单因素和正交试验确定沙田柚皮曲奇饼干的最佳配方.结果表明:以低筋面粉质量为基准,鸡蛋50%、沙田柚皮超微粉7%、黄油60%、白砂糖50%为最佳配方.在此配方下得到的沙田柚皮曲奇饼干品质好、色泽均匀、口感细腻,具有产品特有的风味.
The best formula of Shatian pomelo peel cookies was determined by single factor and orthogonal experiment with low-gluten flour,eggs,ultrafine powder of Shatian pomelo peel,butter and white sugar as raw materials,and sensory scores as index.The results showed that based on mass of low-gluten flour as standard,egg 50%,Shatian pomelo peel ultrafine powder 7%,butter 60%and white sugar50%were the best formula.The Shatian pomelo peel cookies obtained under the formula had good quality,uniform color,delicate taste and unique flavor.
作者
钟雅倩
林兵
赵冬
冯凰晟
ZHONG Ya-qian;LIN Bing;ZHAO Dong;FENG Huang-sheng(College of Leisure and Health,Guilin Tourism University,Guilin 541006,Guangxi,China)
出处
《粮食与油脂》
北大核心
2021年第7期115-117,127,共4页
Cereals & Oils
基金
国家级大学生创新创业训练计划项目(201911837004)
广西高校中青年教师能力提升项目(2017KY0922)。
关键词
沙田柚皮
超微粉碎
曲奇饼干
正交试验
Shatian pomelo peel
ultrafine grinding
cookie
orthogonal experiment
