摘要
以低筋粉、鹰粟粉、黄油和蛋黄为原料,感官评分为评价指标,通过单因素实验和正交实验优化蛋黄饼干的制作工艺,并测定其脆度值和货架期。结果表明,最佳原料配比为以低筋粉100 g为基准(100%),鹰粟粉100%、无盐黄油100%、熟鸡蛋黄32%、盐1%和糖粉40%;最佳烘焙条件为下火150℃、上火180℃、时间15 min,由此配方制作的蛋黄饼干在色泽、香气、味道和形状上都表现良好,感官评分为90.6分,脆度值达到1.74 s。此外,添加特丁基对苯二酚(Tert-Butylhydroquinone,TBHQ)可以延长蛋黄饼干的货架期至370 d。
Using low gluten flour,eagle corn flour,butter,and egg yolk as raw materials,sensory evaluation was used as the evaluation index to optimize the production process of egg yolk biscuits through single factor experiments and orthogonal experiments.And measure its brittleness value and shelf life.The results showed that the optimal raw material ratio was based on 100 g of low gluten flour(100%),eagle millet powder 100%,salt-free butter 100%、cooked egg yolk 32%,salt 1%and sugar powder 40%;the optimal baking conditions are a lower heat of 150℃,an upper heat of 180℃and a time of 15 min,the egg yolk cookies made with this formula exhibit good color,aroma,taste and shape,and the sensory rating is 90.6 points,the degree value reaches 1.74 s.In addition,adding tert butylhydroquinone(TBHQ)can extend the shelf life of egg yolk cookies by up to 370 d.
作者
毛恒杰
MAO Hengjie(Suzhou Tourism and Finance Institute,Suzhou 215104,China)
出处
《现代食品》
2024年第13期117-122,共6页
Modern Food
基金
江苏省职业教育教学改革研究课题“职业院校与普通中小学职业体验类研学旅行项目开发与研究”(ZYB317)。
关键词
蛋黄饼干
加工工艺
脆度值
正交实验
货架期
egg yolk cookies
processing technology
brittleness value
orthogonal test
shelf life
