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Research on techniques of production of oat biscuit with milk;

牛奶伴侣燕麦饼干的生产工艺研究

SSL influenced quality of biscuit;

SSL对饼干生产影响研究

Application of xylo-oligosaccharide in biscuit product;

低聚木糖在饼干生产中的应用研究

Study on cookies’shelf-life predicting model of moisture-proof packaging;

酥性饼干防潮包装保质期预测模型的研究

Cookie Quality Evaluation of Soft Wheat Cultivars;

软质小麦品种饼干品质评价

Method:The cookie samples were extracted with petroleum ether first, and the extraction was saponified with 50% KOH-ethanol(40:12)solution.

方法:饼干样品经石油醚萃取后用50% KOH-乙醇(40:12)皂化后用乙醚二次萃取,上层溶液水洗至中性后无水Na_2SO_4脱水过滤并浓缩至1ml,氮气吹干后用正己烷溶解,注入GC-MS进行定量分析。

Focusing on the quantity effecting factors in the producing of biscuits by semi-leavening method which is characteristic of low sugar and low fat.

以低糖、低油为宗旨,对半发酵法生产工艺制作饼干过程中发酵面量、调粉程度、加水量、投料顺序等因素对饼干质量的影响作了研究,并从中找到了半发酵法生产饼干的最佳工艺条件。

Peroxide value(POV) was measured by means of oxidation accelerated test on cookies which is one kind of high-fat food at different temperatures.

通过设定不同温度对酥性饼干这类油脂含量较高的食品进行加速氧化试验,测定不同温度下的过氧化值,以其氧化时间和对应的过氧化值的对数值进行回归拟合,获得产品氧化一级动力学方程,应用Arrhenius公式预测产品在任一温度下的货架寿命。

Tests was carried out on cookies both in single and package unit to measure its velocity change and acceleration in different orientation in different damage rate based on damage boundary theory.

以苏打饼干单片和单包为研究对象,应用破损边界理论,设计相关实验,测试饼干在不同破损率条件下各个方位的速度变化及加速度,构造出饼干的破损边界曲线。

As the package of one of the most breakable products, the one of cookies are of practically worth to be studied on its anti-damage performance.

饼干是一种易碎的产品,研究饼干的抗破损包装非常有实用价值。

A new kind of cookie made by maize core powder (MCP) was studied.

对玉米加工的副产品-玉米芯制作富含膳食纤维的曲奇饼干进行了研究。

The fragrant compounds in cookie with chrysanthemum were isolated by solid phase microextraction and analyzed with GC/MS.

采用固相微萃取和气相色谱-质谱联用技术,分析了菊花曲奇饼干的香气成分。