摘要
以红枣、燕麦、低筋粉为主要原料,制作红枣燕麦酥性饼干.在单因素试验的基础上进行正交试验,以感官评定为指标,优化红枣燕麦酥性饼干的最佳配方,并对该配方下制作饼干的质构特性及理化性质进行检测.结果表明,红枣燕麦酥性饼干的最佳配方为:以低筋面粉质量为基准100%,红枣粉14%、燕麦粉16%、黄油20%、糖粉35%、鸡蛋20%、牛奶20%、植物油35%、双效泡打粉1.2%.该配方制作的红枣燕麦酥性饼干外表金黄、口感酥脆、有独特的红枣燕麦风味,产品的质构特性及理化性质均符合标准.
Abstract
With sensory evaluation as index,single factor experiment and orthogonal test were used to deter-mine the optimal formula of red date oat pastry biscuits using red dates,oats and low-gluten flour as raw materi-als.The texture characteristics and physicochemical properties of the cookies made under the optimal formula were tested.The results showed that the optimal formula was as follows:based on mass of low-gluten flour as 100%,red date powder 14%,oat flour 16%,butter 20%,sugar powder 35%,egg 20%,milk 20%,vegetable oil 35%,double-effect baking powder 1.2%.The red date oat pastry cookies made from this formula had a golden appearance,crisp texture,and a unique red date oat flavor.In addition,the texture and physicochemical prop-erties of biscuits comply with national standards.
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