蔓越莓燕麦饼干的研制

Process Optimization of Cranberry Oat Biscuit

以蔓越莓、燕麦为主要原料,橄榄油、木糖醇等为辅料,制作出一款具有蔓越莓燕麦风味的饼干.采用感官评价的方法,以单因素试验为基础,进行正交试验确定蔓越莓燕麦饼干的最优工艺配方.以面粉计,各因素以添加量为蔓越莓25%,燕麦45%,水35%,橄榄油21%,木糖醇18%,生产出香味独特、清脆适口的蔓越莓燕麦饼干.

To make a biscuit with the flavor of cranberry and oat as the main raw materials,olive oil and xylitol as the auxiliary materials. Orthogonal test was carried out to determine the optimum technological formula of cranberry oat biscuit by sensory evaluation and single factor test. By adding 25% cranberry,45% oat,35% water,21% olive oil and 18% xylitol to flour,the cranberry oat biscuits with unique flavor and crisp taste can be produced.