响应面法优化芹菜粉酥性饼干的加工工艺  

Optimization of Processing Technology of Celery Powder Crisp Biscuits by Response Surface Methodology

作　　者：赵敏 于辉 岳凤丽 邢艳霞 李丹 Zhao Min;Yu Hui;Yue Fengli;Xing Yanxia;Li Dan(College of Food Science&Engineering,Shandong Agriculture and Engineering University,Ji’nan 250100,China)

机构地区：[1]山东农业工程学院食品科学与工程学院,山东济南250100

出　　处：《现代食品》2018年第20期158-162,共5页Modern Food

基　　金：山东省现代农业产业技术体系蔬菜创新团队贮藏加工岗位(编号:SDAIT-05-14)

摘　　要：本文是研究一种芹菜粉酥性饼干的加工工艺。选择黄油添加量、芹菜粉添加量、白砂糖添加量、烘烤时间和烘烤温度为单因素,依次进行单因素实验,以感官评分为指标,选出各因素的最佳添加量。根据单因素实验分析从5个控制因素中选出3个关键因素进行响应面实验,依据响应面实验结果,研究优化出最佳饼干加工工艺。结果显示:当芹菜粉添加量为10g,黄油添加量为33g,白砂糖添加量为21g,烘烤时间10 min,烘烤温度180℃时,芹菜粉酥性饼干的感官品质最优。Experiments were conducted to investigate the preparation technology of celery powder crisp biscuit.Selecting butter addition amount celery powder addition amount of granulated sugar baking time and baking temperature were single factor experiments followed by single factor experiment with sensory score index as index.Selecting optimum addition quantity of each factor.According to single factor experiment analysis three key factors were selected from five control factors to respond surface experiment according to response surface experiment result optimize optimal biscuit formula.Results showed that celery powder crisp biscuit had optimum sensory quality when celery powder was added 10 g butter addition amount was 0.5 g sucrose added amount of sugar was 0.5 g.

关 键 词：芹菜粉 酥性饼干 加工工艺 响应面法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]