摘要
本研究以低筋粉为主料,添加黄茶粉,并辅以白砂糖、黄油和盐等调味品研制黄茶曲奇饼干.利用感官评分值作为指标,通过单因素和Box-Behnken中心组合试验方案,进行响应面分析,结合实际确定最佳工艺条件为:低筋粉添加量175 g、黄油添加量123 g、糖粉添加量40 g、黄茶粉添加量5 g、蛋黄添加量20 g、奶粉5 g、盐1 g.
Abstract
In this study,yellow tea cookies were prepared by using low gluten powder as the main material,adding yellow tea powder,supplemented with white sugar,butter and salt.Using sensory scores as indicators,response surface analysis was carried out through single factor and Box-Behnken center combination test scheme,and the optimal process conditions were determined as follows:Add 175 g low gluten powder,123 g butter,40 g powdered sugar,5 g yellow tea powder,20 g egg yolk,5 g milk powder,1 g salt.
基金项目
广东科贸职业学院2022年校级大学生创新创业训练计划项目(SC202201)
维普
万方数据