毕业论文_茶叶饼干研制.doc

绿茶饼干的研制 吴 伟 中南林业科技大学涉外学院，湖南，吴伟，410201 摘要：本试验从每一种单因素变量中选取三个因素水平，然后进行绿茶粉配方的三因子(绿茶粉、白砂糖、猪油)、三水平的筛选，再进行风味审评和理化指标的试验，获得了饼干最佳配方为：每100g面粉中添加猪油22g、奶粉5g、白砂糖35g、泡打粉4g、绿茶粉4g，而其他配料食盐1g、鸡蛋40g。经过饼干理化指标检验，茶叶饼干符合国家标准，从而得到既保持饼干原有的风味，又具有绿茶特有的清香。本试验所运用的方法主要是单因素法、正交试验法、感官评价法和理化指标检验。 关键词：绿茶粉；饼干；理化指标 Development of green tea cookies Wu wei Central South University of Forestry and Technology College of foreign,hunan,wuwei,410201 Abstract: In this experiment, we firstly chose three factor levels from every single factor variable. Secondly, we made a screening to the three factors (the green tea powder, the white granulated sugar, the pig oil) and the three levels of the prescription of green tea powder. Finally, a test to the flavor evaluation and physics-chemical properties helped us to get the best prescription of biscuits. Namely, 22g pig oil, 5g powdered milk，35g white sugar,4g baking powder, 3g green tea powder,1g salt, and 20g eggs were added into per 100g flour. The tea biscuits had reached the national standards through the biscuit physics-chemical properties. They not only kept the original flavor of biscuits but also owned the special fragrance of green tea. The main methods we used in this experiment were single factor method, orthogonal test method, sensory evaluation method, and Physics-chemical properties method. Key words: Green tea powder; Biscuit; Physics-chemical properties. 目 录 1. 引言 1 1.1 茶粉概述 1 1.2 饼干行业的发展趋势 2 1.2.1 薄、脆、异形和不同口味品种 2 1.2.1 营养、保健型饼干 3 1.3 饼干的原料及作用 3 1.3.1 面粉 3 1.3.2 糖 4 1.3.3 油脂 4 1.3.4 其他 5 1.4 研究的目的及意义 5 1.5 本课题研究的主要内容 6 2. 材料与方法 6 2.1 材料 6 2.2 实验仪器与试剂 7 2.3 方法 7 2.3.1 工艺流程 7 2.3.2 操作要点 7 2.3.3 单因素试验 8 2.3.4 风味审评实验 9 2.3.5 绿茶饼干配方优选正交试验 10 2.4 绿茶饼干成品的理化指标检测 10 2.4.1 水分含量的测定 10 2.4.2 pH的测定 10 2.4.3 脂肪含量的测定 11 2.5 饼干理化指标 11 3. 结果与分析 11 3.1 单因素实验分析 11 3.1.1 绿茶粉添加量对绿茶饼干成品质量的影响 11 3.1.2 白砂糖添加量对绿茶饼干成品质量的影响 11 3.1.3 猪油添加量对绿茶饼干成品质量的影响 12 3.1.4 泡打粉添加量对绿茶饼干成品质量的影响 13 3.1.5 水用量对绿茶饼干成品质量的影响 14 3.2 饼干最佳配方的确定 15 3.3 理化指标分析 17 结