Development of Red Dragon Fruit Rice Flour Egg Round Biscuit
XU Xinxin
REN Weiwei
LI Fei
WANG Yixuan
ZHANG Aiqing
Abstract：In order to meet the nutritional requirements of infants aged 6 to 11 months,this experiment developed red dragon fruit rice flour round cookie,and optimized its production process through orthogonal test.The results showed that the optimum parameters of egg round biscuit were rice flour 10 g,egg white 30 g,starch 13 g,milk powder 12 g,white sugar 15 g,dragon fruit juice 16 g,vitamin D3 10 mg,baking temperature 100 ℃,baking time 100 min.Under this formula and conditions,the egg ball cookies were pink,round,of appropriate size and thickness,with egg flavor and dragon fruit fragrance,moderate hardness.The product met the needs of 6-11 months old infants for the taste and nutrition of complementary food,and enriched the variety of infant complementary food products.
Keywords：Red dragon fruitrice flouregg round biscuitsorthogonal testprocess optimization
Publication Date：2025-02-19
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 33-37 )