薏米山药曲奇饼干的研制

以低筋面粉，糖和黄油为主要原料，以感官评定分数为指标，通过单因素实验及正交实验对薏米山药曲奇饼干进行了研制。结果表明，影响产品感官品质的主要因素由大到小依次为:糖含量＞薏米粉和山药粉占总粉量的百分比＞黄油含量。确定了薏米山药曲奇饼干的最佳配方为黄油含量100 g，糖含量40 g，薏米粉和山药粉占总粉量（130 g）的百分比为35%。制得的产品不仅具有曲奇饼干的酥脆，还具有良好的营养功能和保健功能。

Development of barley and yam cookies

With low-gluten flour, sugar and butter as the main raw materials and sensory evaluationscores as indicators, the seed of Job’s tears yam cookie was developed through single-factor experimentand orthogonal experiment. The results showed that the main factors affecting the sensory quality of theproduct were: sugar content > the seed of Job’s tears powder and the percentage of powder in total pow?der content > butter content. The best recipe of the seed of Job’s tears yam cookie was determined to bebutter content of 100 g, sugar content of 40 g, the seed of Job’s tears powder and mountain powder ac?counted for 35% of the total powder (130 g). The product is not only crispy, but also has good nutritionand health function.