Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing  

作　　者：Liu Chenghai Li Jingyi Wu Chunsheng Zhao Xinglong Zheng Xianzhe 

机构地区：[1]College of Engineering,Northeast Agricultural University,Harbin 150030,China [2]Jiamusi Branch of Heilongjiang Academy of Agricultural Machinery Engineering,Jiamusi 154005,Heilongjiang,China [3]Innovation and Entrepreneurship Center of Northeast Agricultural University,Harbin 150030,China

出　　处：《Journal of Northeast Agricultural University(English Edition)》2024年第1期61-73,共13页东北农业大学学报（英文版）

基　　金：Supported by Heilongjiang Provincial Fruit Tree Modernization Agro-industrial Technology Collaborative Innovation and Promotion System Project(2019-13)。

摘　　要：In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.

关 键 词：food 3D printing baking process COOKIE quality analysis optimization of process parameter 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]