Research on the Process Optimization of Blueberry Molar Stick
REN Weiwei
XU Xinxin
QIU Yanguo
GAO Jinming
ZHANG Aiqing
Abstract：In order to develop molar stick biscuits with high nutritional value,blueberries were used as raw materials and sensory scores were used as indicators,on the basis of single factor test,the biscuit formula was optimized by orthogonal test.The results showed that based on the quality of rice flour(100%),the best formula of blueberry rice flour molar was low gluten flour 43%,corn starch 29%,milk powder 11%,sugar powder 43%,egg white 50%,milk 43%,rice oil 11%,butter 14%,blueberry juice 85%.The blueberry molar stick was baked at 140℃for 60 minutes,and the sensory score was the highest.The product had uniform color,sweet and sour taste,smooth surface without cracks,moderate hardness,chewing resistance,good grinding effect,and high nutritional value.
Keywords：Blueberrymolar sticksensory scoresorthogonal test
Publication Date：2024-11-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 33-37 )