綠茶餅干的研制 畢業(yè)論文

1、1綠茶餅干的研制摘要：本試驗(yàn)從每一種單因素變量中選取三個因素水平，然后進(jìn)行綠茶粉配方的三因子(綠茶粉、白砂糖、豬油)、三水平的篩選，再進(jìn)行風(fēng)味審評和理化指 標(biāo)的試驗(yàn)，獲得了餅干最佳配方為：每 100g 面粉中添加豬油 22g、奶粉 5g、白砂糖 35g、泡打粉 4g、綠茶粉 4g，而其他配料食鹽 1g、雞蛋 40g。經(jīng)過餅干理 化指標(biāo)檢驗(yàn)，茶葉餅干符合國家標(biāo)準(zhǔn)，從而得到既保持餅干原有的風(fēng)味，又具有綠茶特有的清香。本試驗(yàn)所運(yùn)用的方法主要是

2、單因素法、正交試驗(yàn)法、感官評價(jià)法和理化指標(biāo)檢驗(yàn)。關(guān)鍵詞：綠茶粉；餅干；理化指標(biāo)Development of green tea cookiesCentral South University of Forestry and Technology College of foreign,hunan,wuwei,410201Abstract: In this experiment, we firstly chose three factor

3、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.

4、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

5、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

6、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 p

7、owder; Biscuit; Physics-chemical properties. 3中南林業(yè)科技大學(xué)涉外學(xué)院本科畢業(yè)設(shè)計(jì)誠信聲明本人鄭重聲明：所呈交的本科畢業(yè)設(shè)計(jì)，是本人在指導(dǎo)老師的指導(dǎo)下，獨(dú)立進(jìn)行研究工作所取得的成果，成果不存在知識產(chǎn)權(quán)爭議，除設(shè)計(jì)中已經(jīng)注明引用的內(nèi)容外，本設(shè)計(jì)不含任何其他個人或集體已經(jīng)發(fā)表或撰寫過的作品成果。對本設(shè)計(jì)的研究做出重要貢獻(xiàn)的個人和集體均已在文中以明確方式標(biāo)明。本人完全意識到本聲明的法律結(jié)果由本人承