蔓越莓饼干加工工艺研究

摘要

Using butter, cranberry juice, eggs and white granulated sugar as raw materials, a new type of cranberry biscuit was made through the study of the optimum raw material formula and technological parameters. The results showed that the processing conditions of cranberry biscuit were as follows:butter 90 g, cranberry juice 25 g, egg 30 g, white granulated sugar 60 g, low gluten flour 180 g, baking time 24 min, the temperature of upper and lower fire was 180 ℃ . The cranberry biscuits made by the technology were rich in cranberry flavor, and were accepted by consumers. Their nutritional value was higher than that of ordinary biscuits.%以黄油、蔓越莓汁、鸡蛋和白砂糖为原料,通过对最佳原料配方和工艺参数的研究,制作一种新型蔓越莓饼干.结果表明:蔓越莓饼干的加工工艺条件为黄油90 g,蔓越莓汁25 g,鸡蛋30 g,白砂糖60 g,低筋面粉180 g,烘烤时间24 min,上、下火温度同为180℃.在此工艺下制作的蔓越莓饼干具有浓郁的蔓越莓风味,被消费者所接受,并且营养价值高于普通饼干.