茶曲奇的研制  

Development of Cookie Made with Tea

作　　者：温晓菊[1] 张维[1] 王英[2] 陈康平[2] 

机构地区：[1]浙江农林大学,浙江临安311300 [2]杭州万向职业技术学院,浙江杭州310023

出　　处：《热带农业科学》2013年第9期55-59,共5页Chinese Journal of Tropical Agriculture

摘　　要：以抹茶和红茶为辅料,研究茶曲奇饼干的最佳配方和工艺参数。本研究茶曲奇的最佳配方为,以面粉100%计,抹茶粉3%或超微红茶粉3%,黄油100%,白糖40%,鸡蛋20%,奶粉8%,吉士粉6%,烘烤温度为上火190℃,下火170℃,烘烤时间为18 min。此配方工艺切实可行,所得到的茶曲奇产品具有良好的感官品质和一定的营养保健功能。tudy on the optimum formula and process parameters of tea cookie which use the Matcha tea and black tea as the auxiliary materials. The experimental results show that the optimal formulation of tea cookies was, according to flour as 100%, Matcha powder 3% or superfine black tea powder 3%, butter 100%, sugar 40%, egg 20%, milk powder 8%, custard powder 6%, the bake temperature was, top temperature 190℃, bottom temperature 170℃, the baking time is 18 min. This formula and technology were feasible, the products of tea cookies has good quality and nutrition and health protection function.

关 键 词：曲奇 抹茶 红茶 感官评定 

分 类 号：TS205[轻工技术与工程—食品科学]