文档介绍：80 粮食与油脂 2020 年第 33 卷第 10 期
桃花曲奇饼干的研制
贺 江，唐利君
（湖南文理学院生命与环境科学学院 , 湖南常德 415000）
摘 要：以感官评定为指标，研究桃花曲奇饼干的最佳配方和最佳焙烤条件。结果表明：
桃花曲奇饼干的最佳配方为以低筋面粉质量为基准 100 %、黄油 60 %、糖 40 %、鸡蛋液
15 %、甜奶粉 10 %、桃花粉 3 %、泡打粉 %、食盐少许；最佳焙烤工艺条件为底火
100 ℃、面火 140 ℃，焙烤 8 min。在最佳配方和工艺条件下制作出的桃花曲奇饼干感官品
质佳，具有桃花香味的典型特征。
关键词：桃花；曲奇饼干；感官评定
Study on the development of peachblossom cookie
HE Jiang, TANG Li-jun
(College of Life and Environmental Sciences, Hunan University of Arts & Science, Changde 415000, Hunan,
China)
Abstract: With sensory evaluation as index, the optimum formula and baking conditions of
peachblossom cookies were studied. The results showed that the optimum formula of peachblossom
cookies was as follows: based on the mass of gluten flour 100 % , butter 60 %, sugar 40 %, egg 15 %,
sweet milk powder 10 %, peach pollen 3 %, baking powder % and a little salt. The optimum baking
conditions were as follows: bottom temperature 100 ℃ , surface temperature 140