| 香葱味燕麦曲奇的研制 |
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| 引用本文： | 乌兰,迟全勃,赵海艳.香葱味燕麦曲奇的研制[J].价值工程,2013(35):293-294. |
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| 作者姓名： | 乌兰 迟全勃 赵海艳 |
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| 作者单位： | 北京农业职业学院,北京102442 |
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| 基金项目： | 基金项目：本文系北京农业职业学院技术研发与示范推广基金项目（XY-YF-11-14）的部分研究成果. |
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| 摘 要： | 通过燕麦香葱味曲奇的试制试验,根据对感官品质及其影响因素的研究,确定原辅料的最佳处理方法和产品的最佳配方。其最佳配方为:燕麦粉碎粒度为100目添加量40%,香葱粉的添加量为8%,所用油脂为黄油与色拉油的混合比例为95:5。
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| 关 键 词： | 燕麦 香葱 曲奇 最佳配方 |
Cooking Method of Scallion Flavored Oat Cookies |
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| WU Lan ; CHI Quan-bo ; ZHAO Hai-yan.Cooking Method of Scallion Flavored Oat Cookies[J].Value Engineering,2013(35):293-294. |
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| Authors: | WU Lan ; CHI Quan-bo ; ZHAO Hai-yan |
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| Institution: | WU Lan ; CHI Quan-bo ; ZHAO Hai-yan(Beijing Vocational College of Agriculture,Beijing 102442,China) |
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| Abstract: | Through trial production tests of scallions flavored oat cookies, the best treatment method of raw and auxiliary materials and the best optimal formula are determined based on the study of sensory qualities and its influencing factors. The best formula： 100 mesh oatmeal for 40%, onion powder for 8%. Butter and salad are used, with mixing ratio of 95：5. |
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| Keywords: | oat scallions cookies the optimized formula |
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