【摘要】 本文以小麦低筋面粉为主要原料,添加黑松露粉、黑米,制作曲奇饼干。以曲奇饼干的感官品质作为评定标准,采用单因素试验和正交试验,对黑松露黑米曲奇的工艺条件进行优化。结果表明,黑松露黑米曲奇的最佳配方为黑松露超微粉添加量3%、黑米粉添加量10%、高筋面粉添加量6%。按此配方制作的曲奇饼干口感酥脆,形态完整,颜色略黑,具有黑松露的独特风味。更多还原

【Abstract】 In the paper,the author taked low gluten wheat flour as the main raw material,adding black truffle powder and black rice to make cookies.Taking the sensory quality of cookies as the evaluation standard,the processing conditions of black truffle and black rice cookies were optimized by a single factor test and orthogonal test.The best formula was obtained as follows:the addition of black truffle powder was 3%,the addition of black rice was 10%,and the addition of high gluten flour was 6%.The cookies made according to this formula were crisp in taste,slightly black,complete in shape,and have the unique flavor of black truffle.更多还原