响应面试验优化羊奶果代餐饼干的加工工艺  

Response Surface Test to Optimize the Processing Technology of Elaeagnus conferta Roxb. Meal Cookie

作　　者：李扬[1] 陈雅妮 LI Yang;CHEN Yani(Jilin Agricultural Science and Technology College,Jilin 132001)

机构地区：[1]吉林农业科技学院,吉林132001

出　　处：《食品工业》2020年第6期185-188,共4页The Food Industry

基　　金：校青年基金——吉农院合字[2018]第3023号。

摘　　要：为开发新型羊奶果烘焙产品,对羊奶果代餐饼干的加工工艺配方进行研究。以感评价综合得分为评价指标,选择黄油添加量、奶粉添加量、羊奶果果浆添加量、白砂糖添加量4个工艺条件进行单因素试验,在此基础上通过四因素三水平的Box-Behnken响应面分析法优化羊奶果代餐饼干的制备工艺条件。结果表明,羊奶果代餐饼干的最佳配料组成为以100 g低筋面粉质量分数为基准、黄油添加量、奶粉添加量、羊奶果果浆添加量、白砂糖添加量分别为20%,15%,20%和20%,结合0.5%小苏打、0.5%碳酸氢铵、25%水和0.5%盐,在此制作条件下,得到的饼干口感酸甜、色泽均匀、呈金黄色、有一定韧性、组织状态良好,能被消费者接受。研究为羊奶果新型加工产品的制作奠定理论基础。In order to develop a new type of Elaeagnus conferta Roxb.baking product,the processing technology formula of Elaeagnus conferta Roxb.meal cookie was studied.The comprehensive score of sensory evaluation was used as the evaluation index,and four technological parameters of butter addition,milk powder addition,goat milk pulp addition and white sugar addition were selected to carry on the single factor experiment.On this basis,the preparation process condition of Elaeagnus conferta Roxb.meal cookie was optimized by Box-Behnken response surface analysis with four factors and three levels.The results showed that the best ingredient group of Elaeagnus conferta Roxb.meal cookie was 100 g low gluten flour mass fraction,butter addition,milk powder addition and Elaeagnus conferta Roxb.pulp addition.The amount of white sugar was 20%,15%,20%,20%,combined with 0.5%baking soda,0.5%ammonium bicarbonate,25%water and 0.5%salt.Under this condition,the biscuits were sour and sweet in taste,uniform in color,golden in color,toughness,good in organization and acceptable to consumers.It lays a theoretical foundation for the production of new processing products of Elaeagnus conferta Roxb.

关 键 词：羊奶果 代餐饼干 响应面 工艺优化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]