响应面法优化苏式茶馅饼饼皮配方  

Formula Optimization of Su-style Tea Pie Crust with Response Surface Analysis

作　　者：李振兴[1] 李远恒 李新旺[1] 陆宁[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《包装与食品机械》2015年第2期30-34,38,共6页Packaging and Food Machinery

摘　　要：研究采用玉米油代替猪油作为起酥油,将绿茶粉添加到饼皮中,制作出一种具有绿茶风味的新型苏式馅饼。在单因素试验的基础上,采用响应面试验得出了饼皮制作的最佳配方参数,为苏式茶馅饼的开发提供理论依据。A new type of Su-style tea pie with green tea flavor was prepared using corn oil instead of lard oil and using green tea powder added in the crust. On the base of single factor experiments, the formula optimal were obtained by response surface experiment. The experiment can provide theoretical basis for development of new Su-style tea pie.

关 键 词：玉米油 绿茶粉 饼皮 配方 响应面试验 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]