【摘要】 以红小糯高粱粉为主要原料，制备红小糯高粱特色饼干。在单因素试验的基础上，以红小糯高粱饼干的感官评分为响应值，通过响应面法优化红小糯高粱饼干的工艺。结果表明，最佳工艺为黄油添加量45.0%、鸡蛋添加量8.9%、糖添加量15.3%。以此工艺条件生产的饼干感官评分为87.1分。更多还原

【Abstract】 Using red small glutinous sorghum flour as the main raw material, red small glutinous sorghum specialty biscuits was prepared. Based on the single-factor experiment, taking the sensory score of the red small glutinous sorghum biscuit as the response value, the process of the red small glutinous sorghum biscuit was optimized through the response surface method. The results show that the optimal process is to add 45.0% butter, 8.9% eggs and 15.3% sugar. The sensory score of the biscuits produced under this process condition is 87.1 points.更多还原