莜麦曲奇饼干加工工艺研究

摘要

以莜麦粉、奶粉、白砂糖为原料，通过对最佳原料配方和工艺参数的研究，制作一种新型莜麦曲奇饼干。结果表明：莜麦曲奇饼干的加工工艺条件为莜麦粉50 g，黄油105 g，白砂糖75 g，奶粉10 g，搅拌时间12 min，烘烤时间33 min，上火温度180℃，下火温度170℃。在此工艺下制作的莜麦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面包。%The experiment with nakedoat flour,dried milk,sugar as raw materials,produced a kind of nakedoatscookies,through researchof theoptimal ingredients and processing technology.The test results showed that the processconditionsof nakedoatscookies:nakedoat flour 50 g,butter 105 g, sugar 75 g,dried milk 10g,stirring time 12 min,baking time 33 min,surface fire temperature 180℃, bottom fire temperature 170℃. In these processes,the appearance and intrinsic qualityof the naked oatscookies were better,theoverall qualitycan be accepted byconsumers,and its nutritional value was more thanordinarycookies.