黑松露黑米曲奇工艺研究  

Study on the Technology of Black Truffle and Black Rice Cookies

作　　者：陈红兵 陈柯君 王雨柔 程桂广[2] 刘亚平 覃宇悦[2] CHEN Hongbing;CHEN Kejun;WANG Yurou;CHENG Guiguang;LIU Yaping;QIN Yuyue(Yunnan Xihui Food Co.LTD,Kunming 650501,China;Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500,China)

机构地区：[1]云南喜荟食品有限公司,云南昆明650501 [2]昆明理工大学食品科学与工程学院,云南昆明650500

出　　处：《中国果菜》2023年第4期13-16,43,共5页China Fruit & Vegetable

基　　金：云南省科技厅重大专项子课题-云南有色米高值化加工关键技术研究与产业化(202202AG050009-3)。

摘　　要：本文以小麦低筋面粉为主要原料,添加黑松露粉、黑米,制作曲奇饼干。以曲奇饼干的感官品质作为评定标准,采用单因素试验和正交试验,对黑松露黑米曲奇的工艺条件进行优化。结果表明,黑松露黑米曲奇的最佳配方为黑松露超微粉添加量3%、黑米粉添加量10%、高筋面粉添加量6%。按此配方制作的曲奇饼干口感酥脆,形态完整,颜色略黑,具有黑松露的独特风味。In the paper,the author taked low gluten wheat flour as the main raw material,adding black truffle powder and black rice to make cookies.Taking the sensory quality of cookies as the evaluation standard,the processing conditions of black truffle and black rice cookies were optimized by a single factor test and orthogonal test.The best formula was obtained as follows:the addition of black truffle powder was 3%,the addition of black rice was 10%,and the addition of high gluten flour was 6%.The cookies made according to this formula were crisp in taste,slightly black,complete in shape,and have the unique flavor of black truffle.

关 键 词：曲奇 黑松露 黑米 工艺优化 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]