薏米桃酥饼干加工工艺研究.doc

目录目录...................................................................I摘要...................................................................III关键词.................................................................IIIAbstract...............................................................IVKeywords..............................................................IV1前言..................................................................１1.1薏米简介.........................................................11.2薏米的活性成分及其营养保健功能...................................11.3薏米产品发展现状.................................................31.4饼干现状及发展趋势...............................................31.5课题研究内容及目的意义...........................................42材料与设备............................................................52.1试验材料.........................................................52.1.1试验原料...................................................52.2.2试验用试剂.................................................52.2试验仪器与设备...................................................52.2.1试验仪器...................................................52.2.2试验设备...................................................53工艺流程及操作要点....................................................63.1工艺流程.........................................................63.2操作要点.........................................................64试验内容..............................................................74.1原辅料的确定.....................................................74.2试验方法.........................................................74.2.1单因素实验..................................................74.2.2正交实验....................................................74.2.3营养成分及理化指标测定与分析................................84.2.4感官评价标准................................................95实验结果与分析......................................................105.1加工工艺确定....................................................105.1.1底火温度对薏米桃酥饼干感官评价的影响.........................105.1.2面火温度对薏米桃酥饼干感官评价的影响...........