无糖单丛酥性饼干及不同配方比较研制  

Comparison of Different Formulas of Sugar-free Single-cluster Crisp Biscuit

作　　者：李安生 唐卓飞 肖南[3] 曾贞[1] LI Ansheng;TANG Zhuofei;XIAO Nan;ZENG Zhen(College of Horticultrue,South China Agricultural University,Guangzhou 510642;College of Economics and Management,South China Agricultural University,Guangzhou 510642;College of Food,South China Agricultural University,Guangzhou 510642)

机构地区：[1]华南农业大学园艺学院,广州510642 [2]华南农业大学经济管理学院,广州510642 [3]华南农业大学食品学院,广州510642

出　　处：《食品工业》2022年第4期122-126,共5页The Food Industry

基　　金：华南农业大学省级大学生创新创业训练项目(S202010564004X)。

摘　　要：研究以赤藓糖醇作为甜味剂在单丛茶粉中的应用。以单丛茶粉、赤藓糖醇、面粉、黄油等为相关原料,通过单因素试验和正交试验得出最佳配方,并在此基础上进行5次重复验证,确定无糖单丛酥性饼干的最佳配方:低筋面粉100 g、鸡蛋液10 g、黄油添加量60 g,赤藓糖醇添加量40 g,单丛茶粉添加量10 g。开展单丛茶粉和赤藓糖醇在以饼干为代表的甜点应用研发。单丛茶粉与赤藓糖醇的搭配可为甜品市场提供开发新思路。The application of erythritol as a sweetener in Dancong tea powder was studied.The best formula was obtained through single factor test and orthogonal experiment with related raw materials such as Dancong tea powder,erythritol,flour,butter,and five repeated verifications on this basis to determine the sugar-free Dancong tea crisp property.The best recipe for biscuits was 100 g of low-gluten flour,10 g of egg liquid,60 g of butter,40 g of erythritol and 10 g of Dancong tea powder.The research and development of the application of Dancong tea powder and erythritol in desserts were represented by biscuits.It is hoped that the combination of Dancong tea powder and erythritol can provide new ideas for the development of the dessert market.

关 键 词：单丛茶粉 赤藓糖醇 饼干 健康 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]