摘要
本文研究了玉米粉曲奇饼干的工艺以及玉米粉对曲奇饼干质构性质的影响。以不同玉米粉添加量的曲奇饼干为研究对象,对产品的感官和质构指标进行评价。结果表明:当糖40%(以面粉100%计),玉米粉25%,黄油60%,鸡蛋15%;投料顺序为黄油→糖→鸡蛋→玉米粉、面粉混合物,得到的曲奇饼干质量最佳。增加玉米粉用量,曲奇饼干的硬度、咀嚼性和黏着性绝对值呈下降趋势,使饼干的感官品质得到了提高。
The thesis studied the formula and texture characteristics of corn-flour cookies. Different corn- flour recruitment was studied to evaluate sensory and texture characteristics of the products. The results showed that：according to flour as 100%, added sugar40%, corn-flour 25%, butter60%, green tea powder3%, egg 15% ;when the sequence is：butter, sugar,egg,the mixture of corn-flour and flour,the product has the best quality. With the increasing of corn-flour recruitment,the hardness, chewiness, absolute value of the adhesiveness presented downward trend, which produced positive influence to the sensory quality of products.
出处
《包装与食品机械》
CAS
2013年第3期22-24,6,共4页
Packaging and Food Machinery
关键词
玉米粉曲奇饼干
工艺
质构性质
corn-flour cookies
technique
texture characteristics
