Optimization of Production Formula and Shelf Life Forecast of Egg Yolk Biscuit
Using low gluten flour,eagle corn flour,butter,and egg yolk as raw materials,sensory evaluation was used as the evaluation index to optimize the production process of egg yolk biscuits through single factor experiments and orthogonal experiments.And measure its brittleness value and shelf life.The results showed that the optimal raw material ratio was based on 100 g of low gluten flour(100%),eagle millet powder 100%,salt-free butter 100%、cooked egg yolk 32%,salt 1%and sugar powder 40%;the optimal baking conditions are a lower heat of 150℃,an upper heat of 180℃and a time of 15 min,the egg yolk cookies made with this formula exhibit good color,aroma,taste and shape,and the sensory rating is 90.6 points,the degree value reaches 1.74 s.In addition,adding tert butylhydroquinone(TBHQ)can extend the shelf life of egg yolk cookies by up to 370 d.
egg yolk cookiesprocessing technologybrittleness valueorthogonal testshelf life
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