摘要
以低筋面粉、西兰花、糖粉、黄油为主要的原料,研究加工西兰花曲奇饼干,通过单因素试验与正交试验结合的方式研究西兰花曲奇饼干的最佳工艺配方。通过感官评价得出不同重量下的黄油、糖粉、西兰花粉组合的最优配方。此配方为:西兰花粉添加量10%,糖粉添加量50%,黄油添加量85%。该配方下火150℃、上火160℃,烘焙10 min的西兰花曲奇饼干感官品质最为良好,饼干呈黄绿色,结构紧实,口感爽口酥松,并且伴随有西兰花的清香。
with low gluten flour,broccoli,sugar powder and butter as the main raw materials,the processing technology of broccoli cookies was studied.The best formula of broccoli cookies was studied by single factor test and orthogonal test.Through sensory evaluation,the optimal formula for the combination of butter,powdered sugar and broccoli powder under different weights was obtained..The formula is:10%broccoli pollen,50%sugar powder and 85%of butter.With this formula,broccoli cookies baked at 150℃and heated at 160℃for 10 minutes have the best sensory quality.The biscuits are yellow-green,firm in structure,refreshing and crispy,and accompanied by the fragrance of broccoli.
作者
梅莉娟
熊敏
严碧云
Mei Lijuan;Xiong Min;Yan Biyun(College of Marxism,Institute of Food and Health,Wuhan,China;Wuchang Institute of Technology,Wuhan,China)
出处
《科学技术创新》
2023年第18期225-228,共4页
Scientific and Technological Innovation
关键词
西兰花
曲奇饼干
加工工艺
broccoli
cookie
processing technology
