为研究薄荷曲奇饼干的制作工艺,通过单因素试验考察了薄荷粉、植物黄油、鸡蛋液添加量对曲奇饼干品质的影响,以感官评价为指标通过正交试验对配方工艺进行了优化.结果表明,薄荷曲奇饼干的最佳配方工艺为低筋粉 100%、薄荷粉 4%、黄油 70%、鸡蛋液 15%、糖粉 30%、盐 1%,140℃风炉温度烤制15 min后,再转面烤制15 min.该工艺下制得的薄荷曲奇饼干品质较佳,气味清新可口、口感松软酥脆.
In order to study the production process of peppermint cookies,the effects of the additions of peppermint powder,vegetable butter and egg liquid on the quality of cookies were investigated by one-way test,and the formulation process was optimized by orthogonal test with sensory evaluation as the index.The results showed that the optimal recipe process for mint cookies was 100%low gluten flour,4%mint powder,70%butter,15%egg wash,30%powdered sugar and 1%salt,and the cookies were baked at 140℃for 15 min and then turned to the other side to bake for 15 min.The mint cookies produced under this process have better quality,a fresh and delicious aroma,and a soft and crispy taste.