彩麦曲奇最佳生产工艺的研究  

Study on the best production technology of cookie made with color wheat

作　　者：刘娟[1] 吴澎[1] 赵子彤 单长松[1] 张宪省[2] 董玉秀[2] 

机构地区：[1]山东农业大学食品学院,山东泰安271018 [2]山东农业大学生命与科学学院,山东泰安271018

出　　处：《食品工业科技》2017年第13期212-215,236,共5页Science and Technology of Food Industry

基　　金：山东省重点实验室建设(2015KF14);山东省农业良种产业化项目

摘　　要：为研发一种集营养与美味于一体的曲奇饼干,以紫色小麦粉为主要原料,在单因素实验的基础上,通过BoxBenhnken法设计实验考察黄油、糖粉、水三个因素之间的交互作用对彩麦曲奇饼干感官质量的影响,并采用响应面分析法对彩麦曲奇饼干的生产配方进行优化。实验结果表明,经优化后的彩麦曲奇饼干的最优配方为:彩麦粉40.00 g,黄油添加量27.53 g,糖粉添加量13.09 g,水添加量6.77 g。验证性实验的感官平均得分为92.10,与理论值92.21基本相符,说明经过响应面优化的结果对实践有较好的指导意义。In order to develop a kind of cookies that integrated nutrition and tasty, purple wheat flour were employed as the main raw material in this experiment, on the basis of the single- factor test and according to Box- Benhnken design, the interaction of butter addition, sugar addition, water addition and their influence on sensory evaluation score of color wheat cookie were investigated.The production forum of color wheat cookie was optimized by response surface methodology.The results of the experiment demonstrated that the optimized forum were as follows： color wheat powder was 40.00 g, butter was 27.53 g,sugar was 13.09 g, water was 6.77 g. The sensory index of verification experiment was 92.10. It was basically consistent with the theoretical value 92.21, these revealed that the result optimized by response surface analysis had practical guiding significance.

关 键 词：彩麦 曲奇饼干 品质 响应面法 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]