| 姜曲奇饼干的研制 |
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| 引用本文： | 姚丽丽,吴小兰.姜曲奇饼干的研制[J].食品研究与开发,2012(3):98-100. |
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| 作者姓名： | 姚丽丽 吴小兰 |
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| 作者单位： | 南京工业大学食品与轻工学院 |
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| 摘 要： | 以冻干姜粉为辅料,研制了既有浓郁姜风味,又富含营养的姜保健曲奇饼干。正交试验结果表明,姜曲奇饼干的最佳配方为以面粉100%计,姜粉5%,麦淇淋50%,鸡蛋50%,糖45%,小苏打0.8%,综合评分为91分,焙烤温度为上火200℃,下火180℃,此配方工艺切实可行。
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| 关 键 词： | 姜粉 曲奇饼干 加工工艺 |
Study on Development of Cookie Made with Ginger |
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| YAO Li-li,WU Xiao-lan.Study on Development of Cookie Made with Ginger[J].Food Research and Developent,2012(3):98-100. |
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| Authors: | YAO Li-li WU Xiao-lan |
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| Affiliation: | (College of Food Sciences and Light Industry,Nanjing University of Technology,Nanjing 210009,Jiangsu,China) |
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| Abstract: | A new kind of cookie with freeze-dried ginger power as supplementary material was produced in this experiment.The cookie not only strong ginger flavor,but also has rich nutrition.The results of orthogonal experiment were as follows,according flour as 100 %,ginger powder 5 %,margarine 50 %,egg 50 %,sugar 45 %,saleratus 0.8 %,the bake temperature was top temperature 200 ℃,bottom temperature 180 ℃,and comprehensive score of the optimum formula was 91.This formula and processing technology were feasible. |
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| Keywords: | freeze-dried ginger power cookie processing technology |
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