响应面法优化菊花枸杞无糖饼干配方  

Research of Formulation of Chrysanthemum and Medlar Sugar-free Flour Biscuit

作　　者：张京京 李澍 谢昀 姜宝杰 王琳琳 ZHANG Jing-jing;LI Shu;XIE Yun;JIANG Bao-jie;WANG Lin-lin(Institute of Technology,Agricultural University of Hebei,Huanghua 061100,Hebei,China)

机构地区：[1]河北农业大学理工学院,河北黄骅061100

出　　处：《食品研究与开发》2020年第12期159-163,共5页Food Research and Development

摘　　要：为开发一款健康的新型菊花功能性产品,以感官评价为指标,通过单因素试验确定最佳菊粉添加量、枸杞添加量和木糖醇添加量,并在此基础上利用响应试验进行优化,结果显示菊花枸杞无糖饼干最优配方为:低筋面粉25.00 g,糯米粉6.00 g,枸杞粉0.31 g,菊花粉2.22 g,木糖醇11.83 g,黄油20.00 g,牛奶10.00 mL,食盐0.50 g,泡打粉0.20g。在此条件下,饼干香气浓郁,感官评分最高。In order to develop a healthy new functional product of chrysanthemum,the optimal addition of chrysanthemum powder,medlar and xylitol were determined by single factor test with sensory evaluation indexes.On this basis,the response test was used for optimization,and the results showed that the optimum formula was as follows:25.00 g of low-gluten flour,6.00 g of glutinous rice flour,0.31 g of Chinese wolfberry powder,2.22 g of inulin,11.83 g of xylitol,20.00 g of butter,10.00 mL of milk,0.50 g of salt,0.20 g of baking powder.Under these conditions,the biscuit had the most aroma and the highest sensory score.

关 键 词：饼干 菊花粉 响应面法 配方 优化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]