綠茶餅干的研制 畢業(yè)論文

1、1綠茶餅干的研制摘要：本試驗從每一種單因素變量中選取三個因素水平，然后進行綠茶粉配方的三因子(綠茶粉、白砂糖、豬油)、三水平的篩選，再進行風味審評和理化指 標的試驗，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 化指標檢驗，茶葉餅干符合國家標準，從而得到既保持餅干原有的風味，又具有綠茶特有的清香。本試驗所運用的方法主要是

2、單因素法、正交試驗法、感官評價法和理化指標檢驗。關(guān)鍵詞：綠茶粉；餅干；理化指標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)科技大學涉外學院本科畢業(yè)設(shè)計誠信聲明本人鄭重聲明：所呈交的本科畢業(yè)設(shè)計，是本人在指導(dǎo)老師的指導(dǎo)下，獨立進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)計中已經(jīng)注明引用的內(nèi)容外，本設(shè)計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)計的研究做出重要貢獻的個人和集體均已在文中以明確方式標明。本人完全意識到本聲明的法律結(jié)果由本人承