【摘要】 目的:优化苦荞麦酥性饼干制作工艺。方法:首先通过单因素试验确定苦荞麦酥性饼干工艺参数,然后应用正交试验结合模糊综合评判方法对产品配方进行优化,以确定苦荞麦酥性饼干的最佳生产工艺。结果:苦荞麦酥性饼干的最佳制作工艺条件为:焙烤温度上炉180℃,下炉200℃,最佳焙烤时间为15 min,苦荞麦粉与面粉的最佳配比为15∶85;鸡蛋、蔗糖、黄油3个因素对饼干品质影响的主次顺序为蔗糖>黄油>鸡蛋,鸡蛋、黄油、蔗糖的最优组合分别为主料质量的20%、25%、20%。结论:模糊综合评判方法可以弥补单纯感官评价主观性太强的缺陷,优化的工艺制得的产品口感细腻,具有一定的市场开发前景。更多还原

【Abstract】 Objective: The effects of the processing technology on the quality of tartary buckwheat short biscuit were studied, and the best processing method and conditions for the production of tartary buckwheat short biscuit were clarified. Methods: The technological parameters of tartary buckwheat short biscuit were determined by single factor test, and the formula of the biscuits was optimized by orthogonal test combined with fuzzy mathematics method, so as to determine the optimum production process of tartary buckwheat short biscuit. Results: The optimum baking temperature for the tartary buckwheat shortbiscuits making process is the upper furnace temperature of 180 ℃ and the lower furnace temperature of 200 ℃. The best baking time is 15 min, and the optimum ratio of main material tartary buckwheat flour to flour is 15∶85; the main order of the influence of egg, sucrose and butter on the quality of artary buckwheat short biscuit is sucrose>butter>egg, the optimum combination of eggs, butter and sucrose is 20%, 25% and 20% of the main ingredient quality, respectively. Conclusion: The product obtained by this process has a delicate taste and has certain market development prospects.更多还原