食品工业科技Issue(13)：212-215,236,5.DOI:10.13386/j.issn1002-0306.2017.13.040
彩麦曲奇最佳生产工艺的研究
Study on the best production technology of cookie made with color wheat
摘要
Abstract
In order to develop a kind of cookies that integrated nutrition and tasty,purple wheat flour were employed as the main raw material in this experiment,on the basis of the single-factor test and according to Box-Benhnken design,the interaction of butter addition,sugar addition,water addition and their influence on sensory evaluation score of color wheat cookie were investigated.The production forum of color wheat cookie was optimized by response surface methodology.The results of the experiment demonstrated that the optimized forum were as follows:color wheat powder was 40.00 g,butter was 27.53 g,sugar was 13.09 g,water was 6.77 g.The sensory index of verification experiment was 92.10.It was basically consistent with the theoretical value 92.21,these revealed that the result optimized by response surface analysis had practical guiding significance.关键词
彩麦/曲奇饼干/品质/响应面法Key words
color wheat/cookie/quality/response surface methodology分类
轻工纺织引用本文复制引用
刘娟,吴澎,赵子彤,单长松,张宪省,董玉秀..彩麦曲奇最佳生产工艺的研究[J].食品工业科技,2017,(13):212-215,236,5.基金项目
山东省重点实验室建设(2015KF14) （2015KF14）
山东省农业良种产业化项目. （）
