摘要
以低筋面粉、红枣果肉和赤藓糖醇为主要原料,感官评分为评价指标,采用单因素试验和正交试验法优化红枣曲奇饼干的制作工艺.结果表明,以 100 g低筋面粉为基准,红枣果肉添加量 25%、黄油添加量20%、赤藓糖醇添加量30%、鸡蛋液添加量15%、泡打粉添加量1%和食盐添加量1%,所制作的曲奇饼干色泽金黄,结构紧实,口感酥松,且有红枣的清香.
Abstract
With low gluten flour,date pulp and erythritol as the main raw materials,and sensory scores as evaluation indicators,single factor experiments and orthogonal experiments were used to optimize the production process of red date cookies.The results showed that using 100 g of low gluten flour as a benchmark,25%of date pulp,20%of butter,30%of erythritol,15%of egg,1%of baking powder,and the amount of salt added was 1%,the cookies produced had a golden color,a compact structure,a crispy texture,and a light aroma of red dates.
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