| 包馅软曲奇加工工艺的研究 |
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| 引用本文： | 王月磊,王清.包馅软曲奇加工工艺的研究[J].农产品加工．学刊,2021(5). |
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| 作者姓名： | 王月磊 王清 |
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| 作者单位： | 武陟一村食品有限公司;焦作特味龙生物科技有限公司 |
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| 摘 要： | 以低筋小麦粉100 g,黄油56 g,白砂糖24 g,鸡蛋8 g,耐烤西点酱94 g为主要原料,结合多功能自动包馅机,研制一款风味口感俱佳的包馅软曲奇。通过单因素试验和正交试验最终确定制作包馅软曲奇皮冷藏时间30 min,最佳成型室温25℃,最佳搅拌频率45 Hz。为其他种类的包馅曲奇的制作提供了重要的参考。
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| 关 键 词： | 曲奇 耐烤西点酱 包馅 加工工艺 感官评价 |
Study on Processong Technology of Saft Cookies with Stuffing |
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| WANG Yuelei,WANG Qing.Study on Processong Technology of Saft Cookies with Stuffing[J].Nongchanpin Jlagong.Xuekan,2021(5). |
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| Authors: | WANG Yuelei WANG Qing |
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| Institution: | (Wuzhi Yicun Food Co.,Ltd.,Jiaozuo,He'nan 454000,China;Jiaozuo Teweilong Biotechnology Co.,Ltd.,Jiaozuo,He'nan 454000,China) |
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| Abstract: | With 100 g of low-gluten wheat flour,56 g of butter,24 g of white sugar,8 g of eggs and 94 g of baking-resistant west-point sauce as main raw materials,a soft cookie with good flavor and taste was developed with a multifunctional automatic stuffing machine.Through single factor experiment and orthogonal experiment,the best cold storage time,molding room temperature and stirring frequency for making stuffed soft cookies were determined to be 30 min,25℃and 45 Hz respectively.This study provided an important reference for making other kinds of stuffed cookies. |
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| Keywords: | cookies bake-resistant western pastry sauce pack stuffing processing technology sensory evaluation |
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