青稞红茶酥性饼干的配方优化研究
Study on the Formulation Optimization of Highland Barley Black Tea Biscuit
王成瑾1
作者信息
- 1. 兰州兰能检验检测有限公司,甘肃 兰州 730050
- 折叠
摘要
青稞饼干营养丰富但口感粗糙,为进一步发展青稞食品,本文研究了以青稞粉和超微红茶粉为主要原料,木糖醇为甜味剂的酥性饼干配方.根据单因素试验设计,重点讨论了青稞粉、超微红茶粉、木糖醇和水的添加量(质量分数)对青稞红茶酥性饼干的质构特性及感官的影响,确定出较优水平.最终通过正交试验确定出最佳配方.
Abstract
Highland barley biscuits are rich in nutrition but rough in taste.In order to develop highland barley food,this paper studies the recipe of crispy cookies with highland barley powder and ultramicro black tea powder as the main raw materials and xylitol as the sweetener.According to the single factor experiment design,the effects of the addition(mass fraction)of highland barley powder,ultramicroblack tea powder,xylitol and water on the texture characteristics and sensory perception of highland barley black tea shortcake cookies were discussed,and the level was determined to be superior.Finally,the optimum formula was determined by orthogonal test.
关键词
青稞/红茶/酥性饼干Key words
highland barley/black tea/crisp biscuit引用本文复制引用
出版年
2024
NETL
NSTL
万方数据