Optimization of Formula of Matsutake Highland Barley Biscuit by Response Surface Methodology  

作　　者：Xuedong GU Li PU Peng LEI Qiong XI Changzhong MA Zhang LUO 

机构地区：[1]Department of Food Science,Tibet Agricultural and Animal Husbandry College

出　　处：《Asian Agricultural Research》2017年第11期48-53,共6页亚洲农业研究（英文）

基　　金：Supported by Agricultural Product Processing Technology and Product Development Project of the 13th Five-Year Plan of Tibet

摘　　要：Taking refined flour,matsutake powder,and highland barley powder as main raw materials,this experiment studied the optimal formula of matsutake highland barley biscuit. Besides,single factor experiment was carried out for the amount of highland barley powder,white granulated sugar,and shortening. Then,the response surface optimization analysis was made on crispness and sensory score of the biscuit. The experiment indicates that taking the refined flour as the base 100 g( 100%),the formula of 20% highland barley powder,25% white granulated sugar,and 26% shortening can bake crisp biscuit with complete shape,pure flavor and high quality.Taking refined flour,matsutake powder,and highland barley powder as main raw materials,this experiment studied the optimal formula of matsutake highland barley biscuit. Besides,single factor experiment was carried out for the amount of highland barley powder,white granulated sugar,and shortening. Then,the response surface optimization analysis was made on crispness and sensory score of the biscuit. The experiment indicates that taking the refined flour as the base 100 g( 100%),the formula of 20% highland barley powder,25% white granulated sugar,and 26% shortening can bake crisp biscuit with complete shape,pure flavor and high quality.

关 键 词：Response surface optimization Matsutake Highland barley BISCUIT 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]