利用冷榨亚麻籽粕生产曲奇饼干的工艺研究及品质控制  

Study on the Technology and Quality Control of Cold Pressed Flaxseed Meal for the Production of Cookies

作　　者：宗宁燕 耿云娣 朱海燕 涂俊宏 陈元芝 ZONG Ningyan;GENG Yundi;ZHU Haiyan;TU Junhong;CHEN Yuanzhi(Changzhou Changjian Yinuo Food Testing Center Co.,Ltd.,Changzhou 213000,China)

机构地区：[1]常州常检一诺食品检测中心有限公司,江苏常州213000

出　　处：《现代食品》2024年第9期68-75,86,共9页Modern Food

摘　　要：曲奇饼干是以低筋面粉、油脂、糖为主要原料,添加泡打粉和其他辅料制成的外观精巧,高糖分、高油脂的烘焙食品。然而随着消费者对健康、绿色生活理念的追求,人们对食品安全、营养、绿色的要求也越来越高。因此,开发健康又美味的休闲食品成为食品行业的主流。本文研究了以亚麻籽粕为原料生产曲奇饼干的生产工艺和产品配方,分析了产品的质构、色差数据,并对产品进行了储藏试验研究,以期优化改进亚麻籽曲奇饼干生产工艺。Cookies are low gluten flour,fat and sugar as the main raw materials,adding baking powder and other accessories made of exquisite appearance,high sugar,high fat baked food.However,with the improvement of consumers’health and green life concept,people’s requirements for food safety,nutrition and green are also getting higher and higher.Therefore,the development of healthy and delicious snack food has become the mainstream of the food industry.In this paper,the production technology and formula of cookies made from flaxseed meal were studied,the data of texture and color difference of the products were analyzed,and the storage test of the products was conducted to optimize and improve the production technology of flaxseed cookies.

关 键 词：亚麻籽 曲奇饼干 工艺优化 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]