玉米椰丝曲奇饼干的研制  

Development of cookie with corn and shredded coconut

作　　者：王海棠[1] 胡霞[1] 毛梅丽 WANG Hai-tang;HU Xia;MAO Mei-li(Wenzhou Science and Technology Vocational College, Wenzhou 325006, Zhejiang, Chin)

机构地区：[1]温州科技职业学院,浙江温州325006

出　　处：《粮食与油脂》2017年第11期41-44,共4页Cereals & Oils

摘　　要：以低筋面粉、鸡蛋、黄油、白糖、椰丝及玉米粉为原料,研制玉米椰丝曲奇饼干。通过单因素逐步优化和正交试验,确定玉米椰丝曲奇饼干的最佳配方:以面粉为基数,鸡蛋75%,黄油175%,白砂糖122%,椰丝145%,玉米粉125%。饼干烘烤条件:面火170℃,底火150℃,烘烤时间20 min。按此工艺制得的饼干甜味适中,椰香浓郁,口感酥脆,颜色均匀,呈金黄色。With low-gluten flour, egg, butter, sugar, shredded coconut and corn flour as raw materials, the cookie with corn and shredded coconut was developed. By orthogonal test based on the single factor experimens the optimal formulation of cookie with corn and shredded coconut were obtained as follows： flour as base, egg 75%, butter 175%, sugar 122%, shredded coconut 145% and corn flour 125%. The process conditions of cookie with corn and shredded coconut were surface fire temperature 170 ℃, bottom fire temperature 150℃ and baking time 20 min. Under these conditions, the cookie had moderate sweetness, crispy taste, uniform surface golden color and was rich in flavor coconut.

关 键 词：玉米粉 椰丝 曲奇饼干 正交试验 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]