CAJ | 학술논문

以抹茶和红茶为辅料，研究茶曲奇饼干的最佳配方和工艺参数。本研究茶曲奇的最佳配方为，以面粉100%计，抹茶粉3%或超微红茶粉3%，黄油100%，白糖40%，鸡蛋20%，奶粉8%，吉士粉6%，烘烤温度为上火190℃，下火170℃，烘烤时间为18 min。此配方工艺切实可行，所得到的茶曲奇产品具有良好的感官品质和一定的营养保健功能。
이말다화홍다위보료，연구다곡기병간적최가배방화공예삼수。본연구다곡기적최가배방위，이면분100%계，말다분3%혹초미홍다분3%，황유100%，백당40%，계단20%，내분8%，길사분6%，홍고온도위상화190℃，하화170℃，홍고시간위18 min。차배방공예절실가행，소득도적다곡기산품구유량호적감관품질화일정적영양보건공능。
Study on the optimum formula and process parameters of tea cookie which use the Matcha tea and black tea as the auxiliary materials. The experimental results show that the optimal formulation of tea cookies was, according to flour as 100%, Matcha powder 3% or superfine black tea powder 3%, butter 100%, sugar 40%, egg 20%, milk powder 8%, custard powder 6%, the bake temperature was, top temperature 190℃, bottom temperature 170℃, the baking time is 18 min. This formula and technology were feasible, the products of tea cookies has good quality and nutrition and health protection function.