玉米和绿茶在曲奇饼干加工中的应用分析-application analysis of corn and green tea in cookie processing.docxVIP

AbstractCookies are bakery products with a sweet flavor. It is well popular with both young and old. Cookies are exquisitely designed, taste fragrant, sweet and crushable,.but they contain high fat and sugar. With the improvement of consumers’ health concepts and living conditions, people are pursuing higher qualities of life and daily foodstuff was to meet the requirements of nutrition and health. This thesis studied the manufacturing techniques of corn flour and tea powder applied in cookies to find the best recipe and baking technique. It also studied the effects exerted by corn flour and tea powder on the quality and storage performance of cookies, which will not only enrich the assortments of bakery products but also improve the added value of corn and tea, thus improving the efficiency of resources and providing certain theoretical foundation for the study of corn, tea and bakery products.This thesis studied the processing techniques of corn cookies and green corn cookies, as well as the influence of corn and green tea on the sensorial, textural and physicochemical indexes of cookies. The storage performance of the product was also researched.The recipes and processing techniques of corn cookies and green corn cookies were studied to find out the recipes and technological processes of the two cookies. It was found that the best recipe for corn cookies was: sugar 40 share, butter 60 share, corn flour 25 share, flour 75 share, eggs 15 share; the best recipe of the green corn cookies was: sugar 50 share, butter 60 share, flour 77 share, corn flour 20 share, tea powder 3 share and eggs 15 share. Best quality could be achieved if both of the cookies were baked for 12 minunder 150℃ primer and 180℃ surface fire.The influence of corn flour and green tea powder on the cookies’ textural and physicochemical indexes was researched. Corn flour can reduce the hardness and chewiness of cookies and decrease the absolute value of stickiness, which are virtuous effects on the t