摘要
以莴笋叶粉、低筋面粉为基料,研究了莴笋叶粉与低筋粉的比例、黄油、白砂糖、吉士粉对莴笋叶曲奇饼干品质的影响。在单因素试验的基础上,通过正交试验得出产品的最佳配方:莴笋叶粉与低筋粉按质量比1∶24混合,每100g混合粉添加黄油65g、白砂糖55 g、吉士粉7.5 g、鸡蛋35 g、精盐0.5 g制作莴笋叶曲奇饼干。采用该配方生产的曲奇饼干呈绿色,略带金黄色,口感酥脆。
The fabrication process was developed with lettuce leaf powder and low gluten flour as main material. On the basis of single factor experiment and orthogonal test, the optimum formula for the product was determined as follows： Lettuce leaf powder and low gluten flour 100g, mass ratio of lettuce leaf powder to low glurten flour was 1 ： 24, butter 65 g, sugar 55 g, custard powder 7.5 g, eggs 35 g and salt 0.5 g. Using this formula, the product of cookies was green with golden and tasted crispy.
出处
《粮食与油脂》
北大核心
2017年第9期29-31,共3页
Cereals & Oils
基金
郑州市科技局科技攻关项目(20150430)
关键词
莴笋叶
曲奇
工艺
配方
lettuce leaves
cookies
technology
formula
