以青稞粉、低筋面粉以及蜂蜜为主要原料，研制饼干。方法：采用单因素和正交

Use highland barley flour, low-gluten flour and honey as the main raw materials to develop biscuits. Method: Single factor and orthogonal experiment were used to optimize the best technology of barley honey biscuit. The research results show that the best formula for highland barley honey biscuits is highland barley and flour (X:X) X%, bee X%, egg X%, butter X%, and the biscuits made under this condition have X points and uniform color. , The taste is moderate, the structure is uniform, there is no lumps inside, and it has a suitable aroma of barley and honey. Orthogonal test showed that the factors affecting the quality of highland barley honey biscuits in descending order were honey>highland barley and flour>eggs. That is, the amount of honey added had the greatest impact on the quality of biscuits, and eggs had the least impact on the quality of biscuits.

With green powder, low-gluten flour and honey as the main raw materials, the development of biscuits. Methods: The best process of green honey biscuits was optimized by single-factor and orthosphal test method. The results show that the best formula for green honey biscuits is green grass and flour (X:X) X, bee X, egg X, butter X, under these conditions made of biscuits X points, biscuits color uniform, moderate taste, uniform organization, no hard blocks inside, with the appropriate aroma of green grass and honey. Orthomiscing test shows that the factors affecting the quality of green honey biscuits from large to small are honey >green and flour> eggs, that is, the amount of honey added has the greatest impact on the quality of biscuits, and eggs have the least impact on the quality of biscuits.

Barley flour, low gluten flour and honey were used as the main raw materials to develop biscuits. Methods: single factor and orthogonal test were used to optimize the technology of highland barley honey biscuit. The results showed that: the best formula of highland barley honey biscuit was highland barley and flour (X: x) x%, bee x%, egg x%, butter x%. Under these conditions, the biscuits had uniform color, moderate taste, uniform tissue morphology, no hard block inside, and had suitable aroma of highland barley and honey. The orthogonal test showed that the factors affecting the quality of highland barley honey biscuits were honey > highland barley and flour > eggs from large to small.<br>