南瓜苦荞无糖曲奇饼干的研制  

Development of Sugar-free Pumpkin Tartary Buckwheat Cookies

作　　者：钟志惠[1] 卿彩霞 徐向波[1] 周航[1] ZHONG Zhihui;QING Caixia;XU Xiangbo;ZHOU Hang(Sichuan Tourism College,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《粮食加工》2020年第4期73-75,共3页Grain Processing

基　　金：四川省教育厅自然科学重点项目(18ZA0368);四川旅游学院科研创新团队项目(19SCTUTY06)。

摘　　要：将南瓜粉、苦荞添加到曲奇饼干中,研究其对曲奇饼干的品质影响,采用单因素实验和正交试验,结合感官评分,确定南瓜苦荞无糖曲奇饼干的最佳配方为:全麦粉90 g,南瓜粉10 g,苦荞粉4 g,牛奶50 g,黄油75 g,异麦芽酮糖醇35g,盐0.5 g,泡打粉0.5 g,香草粉0.2 g。165℃烘烤18 min,此条件下制作的曲奇饼干色泽均匀、口感酥脆,品质最佳。Add pumpkin powder, buckwheat powder to the cookies, studies its influence on the quality of the cookies, using the single factor experiment and orthogonal experiment, combining with sensory score, determine the optimal distribution of pumpkin buckwheat sugar-free cookies for: 90 g whole wheat flour, buckwheat flour4 g, pumpkin powder 10 g, milk 50 g, butter 75 g, malt ketone sugar 35 g, salt 0.5 g, baking powder 0.5 g and vanilla 0.2 g, bake at 165 ℃ and 18 min, made in this formula cookies even color crispy, best quality.

关 键 词：南瓜粉 苦荞粉 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]