响应面结合模糊综合评定在茶苏打饼干研制中的应用  

Application of response surface combined with fuzzy comprehensive assessment in the development of the tea soda crackers

作　　者：李新旺[1] 李振兴[1] 李远恒 张晶[1] 陆宁[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品工业科技》2015年第7期246-251,共6页Science and Technology of Food Industry

摘　　要：目的:研究茶苏打饼干加工过程中主要原料的配比及面团发酵时间对产品品质的影响。方法:通过模糊综合评定确定各单因素的用量范围,在此基础上,选取超微绿茶粉、总油脂、盐、第一次发酵时间为自变量,感官评分为响应值,利用Box-Benhnken中心组合设计和响应面分析,研究各自变量及其交互作用对响应值的影响,并建立二次回归方程模型。结果:最佳条件为超微绿茶粉量2%(面粉100%计),总油脂量15%,盐1.8%,第一次发酵时间为165min。结论:在此条件下制成的成品内部结构层次分明,酥松爽口,具有特有的发酵及茶香味,产品评分值为81。Objective ：The impacts of main raw material ratio and dough fermentation time for the product quality during tea soda crackers process were studied in the paper. Methods. The amount of each single factor was determined by fuzzy comprehensive evaluation, on this basis, four extraction parameters including superfine green tea powder,total fat,salt,the first fermentation time were optimized using central composite design and response surface methodology for achieving maximum the sensory evaluation value. The interaction of the respective variables and their influence on the response values were studied by using Box-Benhnken central composite design and response surface analysis theory, and the simulated quadratic polynomial regression equation of prediction model was set up.Results：The optimum conditions were superfine green tea powder 2% （100% flour）, the total amount of grease 15%,salt 1.8% ,the first fermentation time was 165min.Conclusion： Under this condition finished product interior structural levels made clear, crisp and refreshing, with a unique fermentation and tea fragrance,and the score was 81.

关 键 词：超微绿茶粉 苏打饼干 响应面分析 模糊综合评定 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]