CAJ | 학술논문

以面粉为主要原料，彩色代可可脂巧克力豆、食用植物油、淀粉、可可粉、白砂糖、奶粉、食盐、碳酸氢钠、食用香精等为辅料。通过单因素实验和正交试验确定出彩豆巧克力味曲奇饼干的最佳配方为：每100克面粉中食用植物油30 g、奶粉5 g、白砂糖30 g、巧克力豆15 g、鸡蛋10 g、食盐2 g、碳酸氢钠0.4 g。烘烤温度为面火190℃，底火150℃；烘烤时间为10 min。该产品符合曲奇饼干的各项检验指标，既保持饼干原有的风味，又具有巧克力味的浓香。
이면분위주요원료，채색대가가지교극력두、식용식물유、정분、가가분、백사당、내분、식염、탄산경납、식용향정등위보료。통과단인소실험화정교시험학정출채두교극력미곡기병간적최가배방위：매100극면분중식용식물유30 g、내분5 g、백사당30 g、교극력두15 g、계단10 g、식염2 g、탄산경납0.4 g。홍고온도위면화190℃，저화150℃；홍고시간위10 min。해산품부합곡기병간적각항검험지표，기보지병간원유적풍미，우구유교극력미적농향。
Using wheat flour as the main material, the color generation of cocoa butter chocolate, edible vegetable oil, starch, cocoa, sugar, milk powder, salt, sodium bicarbonate, edible essence and so on as auxiliary materials, the best formula of color bean chocolate cookies was 30 g edible vegetable oil, 5 g milk powder, 30 g sugar, 15 g chocolate beans, 10 g eggs, 2 g salt, 0.4 g, sodium bicarbonate by the single factor experiment and orthogonal experiment. Baking surface fire temperature was 190℃and the bottom was 150℃for 10 min. The products conformed to the examination index of cookies, which not only could keep the original flavor of the cookies but also had chocolate flavor.