粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2015年
4期
49-50,51
,共3页
花生粕%曲奇饼干%焙烤工艺%配方
花生粕%麯奇餅榦%焙烤工藝%配方
화생박%곡기병간%배고공예%배방
peanut meal%cookies%baking technology%formula
以花生粕、低筋面粉为基料，研究了花生粕与面粉的比例、黄油、白砂糖、泡打粉对花生粕曲奇饼干品质的影响。在单因素试验的基础上，通过正交试验得出产品的最佳配方为：低筋面粉与花生粕（1∶1）41.6%、黄油40%、白砂糖18%、泡打粉0.4%、鸡蛋60 g。最佳烘烤工艺为：面火温度180℃、底火温度100℃、时间为7 min。
以花生粕、低觔麵粉為基料，研究瞭花生粕與麵粉的比例、黃油、白砂糖、泡打粉對花生粕麯奇餅榦品質的影響。在單因素試驗的基礎上，通過正交試驗得齣產品的最佳配方為：低觔麵粉與花生粕（1∶1）41.6%、黃油40%、白砂糖18%、泡打粉0.4%、鷄蛋60 g。最佳烘烤工藝為：麵火溫度180℃、底火溫度100℃、時間為7 min。
이화생박、저근면분위기료，연구료화생박여면분적비례、황유、백사당、포타분대화생박곡기병간품질적영향。재단인소시험적기출상，통과정교시험득출산품적최가배방위：저근면분여화생박（1∶1）41.6%、황유40%、백사당18%、포타분0.4%、계단60 g。최가홍고공예위：면화온도180℃、저화온도100℃、시간위7 min。
The fabrication process was developed with peanut meal and low gluten flour as main material. On the basis of single factor experiment,by orthogonal test,the optimum formula for the product was determined as low gluten flour and peanut dregs 41.6%,their ratio was 1∶1,butter 40%, sugar 18%,multiple baking powder 0.4%,eggs 60 g. The best baking technology was the surface fire temperature 180℃,primer temperature 100℃,and baking for 7 minutes.
