牡蛎风味饼干的烘焙和感官研究
Study on Baking and Sensory Evaluation of Oyster Biscuits
以低筋小麦粉、牡蛎干为主要原料，优化了牡蛎风味饼干的配方和工艺，并对其进行质构和香气分析。结果表明，牡蛎风味饼干的最佳配方为：低筋小麦粉42%、牡蛎干7%、淡味黄油21%、红糖9%、蛋黄液20%、盐0.5%、泡打粉0.5%；最佳工艺条件为：烘烤上管温度160℃、下管温度140℃、烘烤时间20min。此工艺条件下，牡蛎风味饼干感官评分为86.240分（n=3）,口感酥脆，牡蛎的香气突出，具有牡蛎风味饼干特殊的典型风格。
he low quality wheat flour and dried oysters were chosen as main material. Texture parameters and aroma components were detected as well as formula and technology of oyster biscuits were optimized. The results showed that the best formula of oyster biscuits were low quality wheat flour 42%, dried oysters 7%, mild butter 21%, brown sugar 9%, egg liquid 20%, salt 0.5% and baking powder 0.5%. It has good characteristics as follow process conditions, upper temperature is 180℃, under temperature is 190℃ and baking time is 35min. In this formula, the sensory score of Oyster Biscuits was 86.24（n=3). It has good crisp and oysters odor.
张佳佳、黄鹭强、钟佳泽、张芷昕
食品工业
牡蛎饼干加工感官测评质构香气
Oyster BiscuitsProcessingSensory EvaluationTextureAroma Component
张佳佳,黄鹭强,钟佳泽,张芷昕.牡蛎风味饼干的烘焙和感官研究[EB/OL].(2017-07-20)[2025-08-16].http://www.paper.edu.cn/releasepaper/content/201707-85.点此复制
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