Plackett-Burman联用正交设计优化马铃薯饼干工艺  

Optimization of Process Technology of Potato Biscuit by Plackett-Burman Combined with Orthogonal Test

作　　者：冷进松[1,2] 王磊鑫[1] 陈海玲[1] 

机构地区：[1]吉林工商学院食品工程学院,吉林长春130062 [2]粮油食品深加工吉林省高校重点实验室,吉林长春130507

出　　处：《粮食科技与经济》2015年第6期63-67,共5页Food Science And Technology And Economy

摘　　要：以糕点粉和马铃薯粉为原料,研究马铃薯饼干的加工工艺。考察了马铃薯粉、起酥油、水、碳酸氢铵、白砂糖、小苏打、食盐、奶香精的添加量对马铃薯饼干品质的影响,优化了马铃薯饼干的配方,确定了马铃薯饼干的加工工艺参数:马铃薯粉添加量33%、起酥油添加量16%、水添加量14%、碳酸氢铵添加量0.35%、食盐添加量0.7%、奶香精添加量0.14%,产品具有良好的感官性状,是一种营养丰富、开发前景广阔的产品。Study on the processing technology of potato f/our biscuit with the cake flour and potato powder as raw material. Ef- fects of potato powder, from butter, water, ammonium hydrogen carbonate, white granulated sugar, baking soda, salt, milk fla- vor by adding quantity on the quality of potato biscuits were investigated and optimized potato biscuit formula to determine the potato biscuit processing parameters：potato powder adding amount was 33%, shortening add 16% of the amount,addition amount ofwaterl4%, ammonium hydrogen carbonate added 0.35%, salt added 0.4% of the amount, the milk flavor added 0.14% of the amount.This product has good sensory characteristics, is a kind of nutrition, the development prospects of the product.

关 键 词：马铃薯粉 饼干 Plackett—Burman设计 工艺 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]