板栗燕麦曲奇饼干的研制及品质分析  

Development and quality analysis of chestnut oatmeal cookies

作　　者：吕培楷 秦勇 汪雅馨 LÜ Peikai;QIN Yong;WANG Yaxin(School of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《发酵科技通讯》2024年第4期216-221,共6页Bulletin of Fermentation Science and Technology

基　　金：信阳农林学院青年基金资助项目(QN2022027);信阳农林学院科技创新团队项目(XNKJTD-002);信阳农林学院青年基金资助项目(QN2022028)。

摘　　要：为改良曲奇饼干的营养品质和口感,选用板栗粉、燕麦粉和全麦粉为主要原料制作粗粮曲奇饼干。以感官评分和咀嚼性为评价指标,采用单因素和正交实验,优化板栗燕麦曲奇饼干的配方工艺。实验结果表明:以低筋面粉100 g、奶粉6 g为基础配方,添加板栗粉40 g、燕麦全麦粉(燕麦粉与全麦粉以质量比1∶1混合)20 g、黄油75 g、全蛋液60 g、糖粉35 g,制得的曲奇饼干口感酥脆,并具有板栗的香甜口感和粗粮风味,感官评价及品质特性良好。In order to improve the nutritional quality and taste of cookies,chestnut flour,oat flour and whole wheat flour were selected as the main ingredients to produce coarse grain cookies.Using sensory scoring and chewiness as evaluation criteria,a combination of single-factor and orthogonal experiments were conducted to optimize the formulation and process of chestnut oatmeal cookies.The experimental results showed that by using a base formula of 100 g of low-gluten flour and 6 g of milk powder,along with the addition of 40 g of chestnut flour,20 g of oat whole wheat flour(oat flour mixed with whole wheat flour in a 1∶1 mass ratio),75 g of butter,60 g of whole egg liquid,and 35 g of powdered sugar,the resulting cookies exhibit a crispy texture,with a delightful sweet chestnut flavor and the distinct taste of coarse grains.The overall sensory and quality characteristics are excellent.

关 键 词：板栗 燕麦全麦粉 曲奇饼干 工艺配方 品质分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]