低脂低糖曲奇饼干工艺研究及感官评价

Study on the Technology and Sensory Evaluation of Low Fat and Low Sugar Cookies

针对传统曲奇油脂和糖含量过高的问题,本文对曲奇饼干原料和加工工艺进行研究,开发以内酯豆腐为主要原料的低脂低糖曲奇饼干,并运用模糊数学等评价方法对低脂低糖曲奇的感官指标进行综合评价。

Based on the traditional cookie oil and sugar content is too high, to study the cookie of raw materials and processing technology, developed within the ester tofu as the main raw materials of low fat and low sugar cookies, and the use of low fat and low sugar cookie sensory evaluation method for the comprehensive evaluation of fuzzy mathematics.