摘要
以红茶和蓝莓为主要原料,通过单因素试验和正交试验研究蓝莓酱、黄油及红茶的添加量对红茶蓝莓饼干品质的影响,以感官评价筛选最佳配方。结果表明:最佳配方为蓝莓酱25.0 g、黄油30.0 g、红茶7.5 g、低筋面粉150 g、白糖45 g、鸡蛋黄液20 g;面团放入冰箱醒发30 min,底火150℃、面火180℃烘烤15 min。饼干表面、边缘和底部呈浅黄色到金黄色,无焦边,香气浓郁,微甜纯正,酥松香脆,不粘牙无异味,块形齐整,薄厚一致,断面结构细密多细孔,无较大孔;酸价1.29 mg/g,水分含量3.76%,菌落总数≤1000 CFU/g。
With black tea and blueberry as the main raw materials,the effects of blueberry jam,butter and black tea on the quality of black tea blueberry biscuits were studied by single factor test and orthogonal test,and the best formula was selected by sensory evaluation.The results showed that the best recipe was blueberry jam 25.0 g,butter 30.0 g,black tea 7.5 g,low gluten flour 150 g,white sugar 45 g,egg yolk liquid 20 g;dough was put into refrigerator for 30 min,bottom fire 150℃,surface fire 180℃ for 15 min.The biscuit was light yellow to golden yellow from its surface,edge to bottom,without scorched edge.In neat block shape and consistent thickness with fine section structure containing many pores,it was rich fragrance,no peculiar smell,crisp,pure and slightly sweet,not sticky to teeth.The acid value was 1.29 mg/g,the water content was 3.76%,and the total number of colonies was less than 1000 CFU/g.
作者
丁泽雨
瞿朝霞
李玉莲
阙佳良
李裕
贺达江
DING Ze-yu;QU Zhao-xia;LI Yu-lian;QUE Jia-liang;LI Yu;HE Da-jiang(Key Laboratory of Research and Utilization of Ethnomedicinal Plant Resources of Hunan Province,Huaihua University,Key Laboratory of Hunan Higher Education for Western Hunan Medicinal Plant and Ethnobotany,College of Biological and Food Engineering,Huaihua University,Huaihua 418008,PRC)
出处
《湖南农业科学》
2019年第12期67-69,共3页
Hunan Agricultural Sciences
基金
湖南省教育厅科学研究重点项目(16A234)
关键词
蓝莓
红茶
饼干
配方优化
blueberries
black tea
biscuit
process optimization
formulation optimization
