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摘要：本论文首先研究了原辅料配比对曲奇饼干感官品质的影响，结果表明，在曲奇饼干的制作中，黄油适宜添加量为65%～70%；糖粉适宜添加量应为40%～45%；蛋液适宜添加量应为25%～30%。采用响应面法优化蔬菜曲奇饼干的配方，确定了紫薯曲奇饼干的最佳配方为：紫薯粉与低筋面粉质量比为3∶7，其余各原料占低筋面粉与紫薯粉总量的百分比分别为黄油65.97%、糖粉44.4%、蛋液26.52%、全脂奶粉12.0%。土豆曲奇饼干的最佳配方为：土豆粉与低筋面粉质量比为3∶7，其余各原料占低筋面粉与土豆粉总量的百分比分别为黄油68.41%、糖粉42.62%、蛋液28.55%、全脂奶粉12.0%。最后测定了最佳配方紫薯曲奇饼干和土豆曲奇饼干的色度、延展度及硬度，与对照曲奇饼干相比，紫薯曲奇饼干的延展度明显增大，硬度显著下降。21268
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毕业论文关键词：曲奇饼干；蔬菜粉；紫薯；土豆
Study on the application of vegetable powder in cookie
Abstract： First the thesis studied the influence of the ratio of raw materials on cookies sensory quality.The results showed the suitable addition in vegetable cookie is that:65%~70% butter;40%~45% Powdered sugar;25%~30% egg.Optimization of technology for cookie-process with the vegrtable was added in by response surface methodology.The results showed that:The optimal parameters for purple potato cookie are:purple potato powder:flour is 3:7,65.97% butter,44.4% powdered sugar,26.52% egg,12.0% full-cream milk powder.The optimal parameters for potato cookie are:potato powder:flour is 3:7,68.41% butter,42.62% powdered sugar,28.55%egg,12.0%full-cream milk powder.Finally,determine color analysis,spread ratio and hardness of the purple potato cookie and potato cookie.Compared to control group,the purple potato cookie and potato cookie had larger spread ratio and lower hardness.
Key words: cookie；vegetable powder；purple potato；potato
目 录
1 绪论 1
1.1 蔬菜的营养价值及蔬菜粉的应用 1
1.1.1 蔬菜的营养保健功能 1
1.1.2 蔬菜粉的应用 2
1.2 蔬菜曲奇饼干的研究开发现状 2
1.2.1 紫薯饼干 2
1.2.2 香葱曲奇饼干 3
1.2.3 姜曲奇饼干 3
1.2.4 甘薯风曲奇饼干 3
1.2.5 膳食纤文曲奇饼干 3
1.3 本课题的立题背景、研究内容及意义 4
2 材料与方法 5
2.1 实验材料 5
2.2 实验仪器与设备 5
2.3 实验方法 5
2.3.1 曲奇饼干的制作 5
2.3.2 曲奇饼干的感官评定 6
2.3.3 原辅料配比对曲奇饼干的感官品质影响 6
2.3.4 蔬菜粉添加量对曲奇饼干的感官品质影响 7
2.3.5 响应面法优化蔬菜曲奇饼干的配方 7
2.3.6 蔬菜曲奇饼干色度 7
2.3.7 蔬菜曲奇饼干延展度 7
2.3.8 曲奇饼干的质构测定 7
3 结果与讨论 9
3.1 原辅料配比对曲奇饼干的感官品质影响 9
3.1.1 黄油添加量对曲奇饼干的感官品质影响 9
3.1.2 糖粉添加量对曲奇饼干的感官品质影响 10
3.1.3 蛋液添加量对曲奇饼干的感官品质影响 11
3.2 蔬菜粉添加量对曲奇饼干的感官品质影响 12
3.2.1 南瓜粉添加量对曲奇饼干的感官品质影响 12
3.2.2 胡萝卜粉添加量对曲奇饼干的感官品质影响 13