响应面法优化低糖低脂糙米桃酥配方  

Formula Optimization of Low Sugar and Fat Shortcake Adding Brown Rice by Response Surface Methodology

作　　者：郑艺梅 吴诗瑶 ZHENG Yimei;WU Shiyao(College of Biological Science and Technology,Minnan Normal University,Zhangzhou 363000,Fujian,China;Research Institute of Zhangzhou and Taiwan Leisure Food and Tea Beverage,Zhangzhou 363000,Fujian,China)

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000 [2]漳台休闲食品与茶饮料研究所,福建漳州363000

出　　处：《粮食加工》2018年第6期30-34,共5页Grain Processing

基　　金：福建省自然科学基金项目(2018J01463);福建省重点科技计划项目(2012N0033)

摘　　要：用糙米粉替代面粉制作低糖低脂糙米桃酥。通过单因素试验和响应面优化设计,研究了糙米粉、植物油和白砂糖添加量对产品感官品质的影响。结果表明,每100 g由低筋面粉与糙米粉组成混合粉中糙米粉39 g,植物油添加量41 g、白砂糖添加量42 g时,感官评分最高。影响最显著的是植物油添加量(p<0.01),其次是白砂糖(p<0.01),糙米粉影响不显著(p>0.05)。Using brown rice flour instead of flour to make low-sugar low-fat brown rice shortcake. The effect of addition of brown rice flour, vegetable oil and white sugar on product sensory quality was studied by means of single factor experiment and response surface optimization experiment design. The results showed that each 100 g powder mixed with low gluten flour and brown rice, the sensory scores were highest when brown rice powder was added 39 g, vegetable oil 41 g and white sugar 42 g. The most significant impact was the amount of vegetable oil （p〈0.01）, followed by white sugar（p〈0.01）, brown rice powder was no significant （p〉0.05）.

关 键 词：糙米 低糖低脂桃酥 响应面 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]