抹茶酥性饼干加工技术的研究  

Study on processing techniques of matcha short biscuit

作　　者：程华平[1] 万娅琼[1] 李翠红 董军[1] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]安徽天方茶业(集团)有限公司,安徽池州245100

出　　处：《食品工业科技》2011年第12期374-376,共3页Science and Technology of Food Industry

基　　金：科技部科技人员服务企业行动项目(2009GJC30027)

摘　　要：通过正交实验筛选获得了抹茶酥性饼干配方和焙烤工艺,即面粉1000g、白砂糖330g、奶油20g、起酥油150g、鸡蛋170g、奶粉46g、小苏打0.7g、碳酸氢铵3g、柠檬酸0.04g、食盐3g、抹茶1.5%、水适量,经调粉、辊轧、成型后在温度(面火/底火)185℃/190℃条件下,烘烤6.0min;产品上表面呈较明亮的绿色,略带光泽,口感酥脆,有着茶的清香。SS-F3ALCHC茶叶色度测试仪适合于抹茶饼干色泽的测试、评判。The formula and baking techniques of matcha short biscuit were obtained by orthogonal experiment,and namely wheat flour 1000g,white sugar 330g,cream 20g,shortening 150g,egg 170g,milk powder 46g,baking soda 0. 7g,edible ammonium bicarbonate 3g,citric acid 0. 04g,table salt 3g,matcha 1. 5%,water as required,temperature（upper/ bottom）185℃/190℃,baking time 6. 0min after mixing and roll forming,respectively. The products appeared a little bright green,weak and crisp taste,as well as delicate fragrance of tea. The results showed that the tea green colourity apparatus was suitable for matcha short biscuit.

关 键 词：抹茶 酥性饼干 茶叶色度测试仪 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]