平阳黄汤曲奇饼干的制作工艺研究

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Study on Processing Technology of Pingyang Yellow Tea Powder Cookies

HU Chaofan1，LI Yanpo¹，CHENMinxue1，HE Jiajia’， ZHONG Weibiao²* （1.Wenzhou AcademyofAgricultural Science，Wenzhou 3250o6，China;2.Zhejiang Zijiu Culture Co.，Ltd.，Wenzhou ， China）

Abstract： In order to enrich the kinds of processed products of Pingyang yellow tea， cookies are made using Pingyang yellow tea powder as raw material.Through single factor and orthogonal test，the processformula of Pingyang yellow tea powder cookies was optimized，and the physicochemical properties and sensory quality of cookies without Pingyang yelow tea powder were evaluated as a control. The results showed that the optimal process formula for Pingyang yellow tea powder cookies was 65g low gluten powder， 2g Pingyang yellow tea powder， 20g milk， 1g salt， 25g white sugar， and 50g butter. The Pingyang yellow tea powder cookies made by this formula are complete inshape，uniform incolor，yelow-green incolor，loose intasteand fragrant with tea.Compared with the control group，the fat content of Pingyang yellw tea powder cookies under the optimal formulation were lower，and the tea polyphenol content was 0.52g⋅kg-1 . Adding Pingyang yellow tea powder improves the nutritional value and product quality of cookies.

Keywords： Pingyang yellow tea; cookies; technology; sensory quality

黄茶是我国六大茶类之一，加工工艺主要为杀青、揉捻、初烘、闷黄和高火烘焙。（剩余7111字）