目录目录...................................................................I摘要...................................................................III关键词.................................................................IIIAbstract...............................................................IVKeywords..............................................................IV1前言..................................................................１1.1薏米简介.........................................................11.2薏米的活性成分及其营养保健功能...................................11.3薏米产品发展现状.................................................31.4饼干现状及发展趋势...............................................31.5课题研究内容及目的意义...........................................42材料与设备............................................................52.1试验材料.........................................................52.1.1试验原料...................................................52.2.2试验用试剂.................................................52.2试验仪器与设备...................................................52.2.1试验仪器...................................................52.2.2试验设备...................................................53工艺流程及操作要点....................................................63.1工艺流程.........................................................63.2操作要点.........................................................64试验内容..............................................................74.1原辅料的确定.....................................................74.2试验方法.........................................................74.2.1单因素实验..................................................74.2.2正交实验....................................................74.2.3营养成分及理化指标测定与分析................................84.2.4感官评价标准................................................95实验结果与分析......................................................105.1加工工艺确定....................................................105.1.1底火温度对薏米桃酥饼干感官评价的影响.........................105.1.2面火温度对薏米桃酥饼干感官评价的影响.........................115.1.3焙烤时间对薏米桃酥饼干感官评价的影响.........................115.1.4面团质量大小对薏米桃酥饼干感官评价的影响.....................125.1.5正交试验结果与分析...........................................135.2薏米桃酥饼干的理化指标测定与分析.................................155.2.1水分含量的测定与分析.........................................155.2.2酸价、过氧化值的测定.........................................156结果与讨论...........................................................17参考文献...............................................................18致谢..................................................................20薏米桃酥饼干加工工艺研究摘要薏米作为一种药食两用食材，有着丰富的营养价值和药用价值。薏米中还有含量丰富的薏米多糖、薏苡素以及薏仁油等生物活性成分，具有降血脂、抗癌等功效。薏米被作为营养滋品的开发利用历史悠久，在国外，薏米产品也是丰富多样，不仅有薏米酸奶、薏米露等保健产品，还有薏米制剂等医药产品。多吃薏米既能美容养颜，又能延年益寿。市场上的传统桃酥饼干，口感酥脆，深受人们的喜爱但传统桃酥饼干虽然口感良好但营养价值不高，不能够满足当今人们对健康生活既要吃饱，又要吃好的的高标准要求。本研...
