绿茶曲奇饼干的研制及配方优化  

Preparation of Green Tea Cookies and the Optimization of Its Formula

作　　者：李博[1] 刘明理[2] 陈伯玮[1] 张彧[1] 步芬[1] 

机构地区：[1]中国药科大学 食品质量与安全教研室,江苏南京210009 [2]中国药品生物制品检定所,北京100050

出　　处：《农产品加工（下）》2013年第4期42-44,共3页Farm Products Processing

摘　　要：以鸡蛋、面粉、绵白糖为主要原料,辅以超微绿茶粉制成绿茶曲奇饼干,并向饼干中加入适量壳聚糖以减少在烘烤过程中茶多酚和芳香物的损失。对其配方和加工工艺进行初步探讨,以感官评定为指标,通过单因素试验选取产品最优配方。结果显示,绿茶粉用量为1%,壳聚糖用量为0.3%,烘烤温度为170℃。此方案切实可行,所制绿茶曲奇饼干品质较好,且有效延长其保质期,并具有一定保健功效。The preparation technology of green tea cookies is introduced in this experiment by adding eggs, sugar and flour as the main raw material and ultramicro-tea powder as the adjuvant. Chitosan added can reduce the loss of tea polyphenols and other aromatics. This research discusses the formula of cookies and the processing technology of green tea cookies. The results are as follows： 1% ultramicro-tea powder, 0.3% chitosan, the top temperature is 170 ℃. This formula and processing technology is practical and feasible. With this condition, the prepared green tea cookies have better quality, longer shelf life and healthy function.

关 键 词：曲奇 超微绿茶粉 壳聚糖 加工工艺 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]