摘要
以发酵型灵芝全麦粉和低筋面粉为主要原料，配以无盐黄油、白砂糖、蛋液辅料等制作曲奇。采用感官评定、色度值、质构仪测试的方法，通过单因素和正交试验优化发酵型灵芝全麦粉曲奇的最佳配方。结果表明：鹿角灵芝全麦粉15g、黄油60g、糖30g、蛋液25g，在面火180℃，底火150℃下烘烤15～20min曲奇口感最佳，甜味适中，口感酥脆，颜色均匀。
Ganoderma Lucidum Cookies were made with ganoderma lucidum whole wheat flour and cake powder as main materials, butter, sugar and egg liquid as accessory material. Using sensory evaluation, quality and structure characteristic, chroma value as the index, the processing technology of the cookies were studied by single factor and orthogonal experiment in this article. The results showed that ganoderma lucidum cookies biscuits with optimum sensory quality were obtained by ganoderma lucidum whole glour 15 g, butter 60 g, white granulated sugar 30 g and egg liquid 25 g.The better baking technique parameters were button layer temperature 180℃, surface layer temperature 150℃, baking time 15- 20 min.The cookies manufactured by optimum formulation had moderate sweetness, crispy taste, uniform surface color and the health function was good.
出处
《齐鲁工业大学学报》
2016年第5期29-34,共6页
Journal of Qilu University of Technology
基金
国家自然科学基金(31301531)
关键词
鹿角灵芝全麦粉
曲奇
质构
the fermentation type ganoderma lucidum whole flour
cookies
astral construct
