以黑米全粉和低筋面粉为主要原料，辅以贡菊粉为风味改良助剂，结合现代焙烤成型工艺技术，研制出一种贡菊风味黑米全粉的曲奇饼干。结果表明，贡菊风味黑米全粉曲奇饼干最佳工艺配方为：黑米粉添加量为40%，黄油添加量40%，白糖添加量25%，贡菊粉添加量15%。黑米贡菊曲奇饼干的焙烤工艺参数：底火150℃，面火180℃，焙烤时间12 min。在此条件下制作的黑米贡菊曲奇饼干外观和内在质量都较好，风味能被消费者所接受，并且营养价值高于普通饼干。%Black rice cookies with chrysanthemum flavor were prepared by modern baking forming technology with cookies flour and black rice flour as raw material and chrysanthemum powder as the flavor modified additives. The optimum technology conditions were confirmed as follows:butters 40%,chrysanthemum flour 15%,sugars 25%,black rice flour 40%. The better baking technique parameters were surface layer temperature 150 ℃,button layer temperature 180 ℃,baking time 12 min. In these processes,the appearance and intrinsic quality of the black rice with chrysanthemum flavor cookies were better,the overall quality could be accepted by consumers,and its nutritional value was more than ordinary cookies.
展开▼
