以黑果腺肋花楸为原料,研制了一款曲奇饼干.通过单因素试验和正交试验优化黑果腺肋花楸曲奇饼干的制作工艺,同时测定了曲奇饼干的硬度和咀嚼性.试验结果表明,黑果腺肋花楸曲奇饼干的最优配方为黄油 70%、木糖醇 40%、鸡蛋黄 5%、食盐 2%及黑果腺肋花楸(果干)1.5%(以低筋面粉添加量100 g为基准),此配方制作的黑果腺肋花楸曲奇饼干的平均硬度为1 131.5 g,平均咀嚼性为4.5 mJ.
Optimization of Processing Technology and Texture Profile Analysis of Aronia melanocarpa Berries Cookies
A cookie was prepared with Aronia melanocarpa as raw material.The production process of Aronia melanocarpa cookies was optimized by single factor experiment and orthogonal experiment,and the hardness and chewiness of the cookies were measured.The results showed that the optimal formula of Aronia melanocarpa cookies was 70%butter,40%xylitol,5%egg yolk,2%salt and 1.5%Aronia melanocarpa(dried fruit)(based on 100 g low-gluten flour).The average hardness of Aronia melanocarpa cookies made with this formula was 1 131.5 g,and the average chewiness was 4.5 mJ.
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