Study on the Formulation Optimization of Highland Barley Black Tea Biscuit
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.
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