关键词: 青稞, 饼干, 响应面, 感官评价, 品质特性

Abstract: Using highland barley flour as raw material, the process formula of highland barley biscuits was optimized by single factor experiment and response surface. Combined with sensory evaluation methods, the effects of the quality ratio of highland barley flour and whole wheat flour, white sugar, olive oil and whole milk powder on the quality of highland barley biscuits were investigated, and the microbial, physicochemical and nutritional indexes were determined. The results showed that when the quality ratio of highland barley flour and whole wheat flour was 3∶1, the amount of olive oil was 20%, the amount of white sugar was 5%, and the amount of milk powder was 10%, the sensory score of highland barley biscuits reached 95.8 points. The taste characteristics of electronic tongue showed that sweet and sour taste were prominent, and all the detection indexes were in line with the corresponding national standards for biscuits. In this process, the surface of the highland barley biscuits was golden yellow, the color was uniform, and the taste was crisp, with a strong aroma of the highland barley.

Key words: highland barley, biscuits, response surface, sensory evaluation, quality characteristics