葛根玉竹饼干工艺优化  

Process optimization of Pueraria Polygonatum biscuits

作　　者：李贞[1] 刘海英[1] 徐莉莉[1] 张开屏[1] LI Zhen;LIU Hai-ying;XU Li-li;ZHANG Kai-ping(Inner Mongolia Business&Trade Vocational College,Hohhot 010070,Inner mongolia,China)

机构地区：[1]内蒙古商贸职业学院

出　　处：《粮食与油脂》2020年第2期37-40,共4页Cereals & Oils

基　　金：内蒙古自治区高等学校科学研究项目(NJZY18287)

摘　　要：以葛根粉、玉竹粉及低筋面粉为主要原料,研制酥性饼干。采用单因素和响应面分析法优化葛根玉竹酥性饼干的最佳工艺。研究结果表明:葛根玉竹酥性饼干最优配方为葛根粉添加量13%、玉竹粉添加量11%、油脂添加量50%、木糖醇添加量45%,在此条件下感官评分为96.89分;方差分析结果表明,影响葛根玉竹酥性饼干感官评分因素由大到小依次是木糖醇添加量>油脂添加量>葛根粉添加量>玉竹粉添加量。With Pueraria powder, Polygonatum powder and low-gluten flour as the main raw materials, crisp biscuits were developed. The best technique of Pueraria Polygonatum crisp biscuits was optimzed by single factor and response surface analysis. The results showed that the optimal formula of Pueraria Polygonatum crisp biscuits was 13 % of Pueraria powder, 11 % of Polygonatum, 50 % of oil and 45 % of xylitol. Under the conditions, the sensory score was 96.89. The results of variance analysis showed that the factors affecting the sensory score of Pueraria Polygonatum biscuits in order were xylitol addition amount>fat addition amount>Pueraria powder addition amount>Polygonatum powder addition amount.

关 键 词：葛根粉 玉竹粉 响应面 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]