基于响应面法和质构分析的复合果蔬曲奇工艺优化  

Process optimization of compound fruit and vegetable cookies based on response surface design and texture measurement

作　　者：卢智[1] 柳青山 杨倩钰 朱俊玲[3] LU Zhi;LIU Qing-shan;YANG Qian-yu;ZHU Jun-ling(Changzhi Vocational Technical College,Changzhi 046000,Shanxi,China;Institute of Sorghum Research,Shanxi Academy of Agricultural Sciences,Yuci 030600,Shanxi,China;Shanxi Agricultural Oniversity,Shanxi Functional Food Research Institute,Taigu 030801,Shanxi,China)

机构地区：[1]长治职业技术学院,山西长治046000 [2]山西农业科学院高粱研究所,山西榆次030600 [3]山西农业大学山西功能食品研究院,山西太谷030801

出　　处：《粮食与油脂》2018年第7期77-80,共4页Cereals & Oils

基　　金：国家谷子高粱产业技术体系(CARS-06-12B;CARS-06-13B)

摘　　要：以番茄皮渣与胡萝卜作为辅料,研制出风味独特、富有营养的复合果蔬曲奇。运用单因素试验,响应面设计,质构仪测量等方法来确定曲奇的最佳配方及工艺参数,试验得出最佳配方:以面粉100.00 g计,绵白糖45.00 g、黄油77.05 g、鸡蛋25.00 g、胡萝卜粉和番茄皮渣粉各7.50 g。产品呈橙黄色,具有胡萝卜和番茄特有香气及滋味。The nutritious fruit and vegetable biscuits were produced with tomato pomace and carrot as adjunct material. The best formula and technological parameters of the cookies were determined based on the single factor experiments, the response surface design and the texture measurement method. The best formula was obtained as follows： soft sugar 45.00 g, butter 77.05 g, egg 25.00 g, carrot powder 7.50 g and tomato pomace powder 7.50 g based on low gluten flour 100.00 g. The product had orange color and richer nutrition with special aroma and taste of tomatoes and carrots.

关 键 词：胡萝卜粉 番茄皮渣产品 响应面 质构 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]