摘要
红小米酒糟是液态发酵法酿酒后的副产物,营养成分丰富.以红小米酒糟为原料研制曲奇饼干,通过感官评价和质构特性分析方法研究红小米酒糟、糖、黄油添加量对饼干品质的影响.通过单因素试验,初步确定红小米酒糟饼干配比为红小米酒糟粉15%、糖30%、黄油80%、鸡蛋液25%、泡打粉1.6%,工艺条件为热风烤箱170℃、时间8 min,最终产品色泽均匀、有淡淡的酒糟香气、口感松脆.
The red millet wine is a byproduct of liquid-fermented wine, which is rich in nutrients. Red millet grains as raw materials to develop cookies, the effects of red millet wine lees, sugar and butter on the final test products were studied by sensory value and texture properties analysis method. By the single factor experiment, the ratio of red millet wine lees biscuits was preliminarily determined to be15% red millet wine lees powder, 30% sugar, 80% butter, 25% egg liquid and 1.6% baking powder. The process conditions were 170℃ hot air oven for 8 min. The final product has uniform color, slight aroma of wine lees and crisp taste.
作者
李月
张一凡
李樟萍
柳雨汐
杨晓琼
LI Yue;ZHANG Yifan;LI Zhangping;LIU Yuxi;YANG Xiaoqiong(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《农业科技与装备》
2019年第5期49-51,共3页
Agricultural Science & Technology and Equipment
基金
沈阳师范大学大学生创新创业训练项目(201810166486)
关键词
红小米酒糟
液态发酵
曲奇饼干
配方
red millet lees
liquid state fermentation
cookies
formula
