摘要
[目的]研究红茶饼干的制作工艺。[方法]添加不同量的超微红茶粉、小苏打和水,研究其对红茶饼干品质的影响。[结果]当超微红茶粉用量为4.0%、小苏打用量为1.0%、水的用量为44.0%时,所烤制的饼干具有良好的感官品质和一定的营养保健功能。[结论]该研究可为饼干行业的发展提供有益的帮助。
[Objective]The research aimed to study the preparation process.[Method]The effects of different quantity of ultramicrosome black tea powder,saleratus and water on black tea cookie were studied.[Result] The results showed that the optimal quantity of ultramicrosome black tea powder,saleratus and water was 4.0%,1.0% and 44.0%.Under the optimal conditions,the black tea cookie had good quality and some health function.[Conclusion] The study can offer helpful of development of cookie industrial.
出处
《安徽农业科学》
CAS
北大核心
2010年第21期11479-11481,共3页
Journal of Anhui Agricultural Sciences
基金
丽水职业技术学院项目
关键词
饼干
超微红茶粉
小苏打
水
Cookie
Ultramicrosome black tea powder
Saleratus
Water
