响应面法优化麦麸桃酥的加工工艺  

Methodology for Optimizing the Processing Technology of Peach Crisp with Wheat Bran

作　　者：康继民[1] 王光亮 Kang Jimin;Wang Guangliang(School of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《现代食品》2018年第21期56-59,共4页Modern Food

摘　　要：为研制营养、健康、风味独特的麦麸桃酥,本文通过单因素试验和响应面试验优化麦麸桃酥的工艺配方,结果表明,以200g低筋面粉,54%大豆油,45%白砂糖,17%红枣粉,16%麦麸粉,20mL水,1.2g小苏打,1.8 g碳酸氢铵(臭粉)的配方加工所制得的麦麸桃酥酥脆香甜,风味独特。In order to develop wheat bran and peach crisp with unique nutrition, health and flavor, the technological formula of wheat bran and peach crisp was optimized by single factor test and response test. The results showed that the usage of soybean oil, sugar, jujube powder and wheat bran powder were 54%, 45%, 17% and 16% respectively, using 200g of low-gluten flour. 20mL water, 1.2g baking soda, 1.8g ammonium bicarbonate.

关 键 词：红枣粉 麦麸粉 单因素试验 响应面试验 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]