普洱茶曲奇饼干的研制
研制一款既保留普洱茶营养价值又不散失普洱茶香味的新型曲奇饼干。方法 以云南普洱茶为研究对象, 通过调制、挤注、烘烤等工序进行加工, 在单因素的基础上采用响应曲面法分析黄油添加量、茶粉添加量和烘烤时间对普洱茶曲奇饼干的感官分数的影响, 筛选出普洱茶曲奇饼干的最佳制作工艺, 并对其微生物指标进行测定。结果 最佳工艺配方为: 以低筋面粉100 g计, 黄油添加量为76 g、普洱茶茶粉添加量为13 g、糖粉40 g、奶粉8 g、牛奶15 g、鸡蛋50 g以及盐1 g, 在烘烤温度(上火190 ℃、下火170 ℃)条件下的烘烤时间为13 min。结论 本研究开发的普洱茶曲奇饼干为普洱茶多元化开发提供了一条新的途径。
Objective To develop a new type of cookie taking nutritional value and fragrance of Pu-erh tea together. Methods Used Yunnan Pe-erh tea processed by modulation, squeeze, baking process and so on as research object, the effects of butter content, Pu-erh powder content and the baking time on the sensory evaluation scores of Pu-erh tea cookies were analyzed by the response surface methodology based on the single factor test. The best processing parameters were obtained, and the microbial indicators of samples were determined. Results The optimal formulation of Pu-erh tea cookies was as follows: taking low gluten flour as 100 g, butter was 76 g, Pu-erh tea powder was 13 g, sugar was 40 g, milk powder was 8 g, milk was 15 g, egg was 50 g, salt was 1 g, and the baking time was 13 min in the fixed baking temperature (top temperature 190 ℃, bottom temperature 170 ℃). Conclusion The developed Pe-erh tea cookie provides a new way for the diversified development of the Pe-erh tea.
标题：普洱茶曲奇饼干的研制
英文标题：Development of cookie made with Pu-erh tea
作者：
龚娜 云南农业大学食品科学技术学院
肖蓉 云南农业大学食品科学技术学院
中文关键词:普洱茶曲奇饼干,响应面法,感官评定,
英文关键词:Pu-erh tea cookie,response surface methodology,sensory evaluation,
发表日期：2015-10-06
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