玉米椰丝曲奇饼干的研制.pdfVIP

2017 年第 30 卷第 11 期 粮食与油脂 41 玉米椰丝曲奇饼干的研制 王海棠，胡 霞，毛梅丽 ( 温州科技职业学院 浙江温州 325006) ， 摘 要：以低筋面粉 鸡蛋 黄油 白糖 椰丝及玉米粉为原料 研制玉米椰丝曲奇饼干 、 、 、 、 ， 。 通过单因素逐步优化和正交试验 确定玉米椰丝曲奇饼干的最佳配方 以面粉为基数 鸡蛋 ， ： ， 75% 黄油175% 白砂糖122% 椰丝145% 玉米粉125% 饼干烘烤条件 面火170 ， ， ， ， 。 ： ℃， 底火150 烘烤时间20 min 按此工艺制得的饼干甜味适中 椰香浓郁 口感酥脆 颜色均匀 ℃， 。 ， ， ， ， 呈金黄色。 关键词：玉米粉 椰丝 曲奇饼干 正交试验 ； ； ； Development of cookie with corn and shredded coconut WANG Hai-tang, HU Xia, MAO Mei-li (Wenzhou Science and Technology Vocational College, Wenzhou 325006, Zhejiang, China) Abstract: With low-gluten flour, egg, butter, sugar, shredded coconut and corn flour as raw materials, the cookie with corn and shredded coconut was developed. By orthogonal test based on the single factor experimens the optimal formulation of cookie with corn and shredded coconut were obtained as follows: flour as base, egg 75%, butter 175%, sugar 122%, shredded coconut 145% and corn flour 125%. The process conditions of cookie with corn and shredded coconut were surface fire temperature 170 ℃, bottom fire temperature 150℃and baking time 20 min. Under these conditions, the cookie had moderate sweetness, crispy taste, uniform surface golden color and was rich in flavor coconut. Key words: corn flour; shredded coconut; cookie; orthogonal test 1008-9578 2017 11-0041-04 中图分类号：TS213.22 文献标识码：A 文章编号： （ ） 随着人们生活水平的提高、