响应面法优化藜麦南瓜酥性饼干配方  

Response Surface Methodology to Optimize the Recipe of Quinoa Pumpkin Crisp Biscuit

作　　者：蒋方国 凌云坤 龚晓源 徐漪莎 赵钢[2] 袁海梅[1] JIANG Fangguo;LING Yunkun;GONG Xiaoyuan;XU Yisha;ZHAO Gang;YUAN Haimei(School of Food and Biological Engineering,Chengdu University,Chengdu 610106;Key Laboratory of Coarse Cereals Processing,Ministry of Agriculture,Chengdu University,Chengdu 610106)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]成都大学农业农村部杂粮加工重点实验室,成都610106

出　　处：《食品工业》2021年第4期199-203,共5页The Food Industry

基　　金：农业农村部杂粮加工重点实验室开放基金(项目编号:2018CC21);成都市重大科技应用示范项目(项目编号:2019-YF09-00061-SN);成都市高校院所科技人才创新服务资助项目(立项编号:2020-RC03-00018-CG,2020-RC03-00025-CG,2020-RC03-00026-CG);成都市科技局技术创新研发项目(2021-YF05-00616-SN)。

摘　　要：采用藜麦、低筋面粉、南瓜、黄油、绵白糖为主要原料制作藜麦南瓜酥性饼干,以感官评价和酥脆性为指标,通过单因素试验研究藜麦粉、南瓜浆、黄油、绵白糖对饼干品质的影响,利用响应面法建立回归方程并以感官评分为指标优化藜麦南瓜酥性饼干中藜麦粉、南瓜浆、黄油、绵白糖的最适添加量,考察各因素及其交互作用对饼干品质的影响。结果表明,藜麦南瓜酥性饼干的最佳添加量(以100 g低筋面粉为基准)为藜麦粉18.9%、南瓜浆25.4%、黄油29.9%、绵白糖30.3%;其他辅料为鸡蛋6%、奶粉6%、小苏打1.5%、盐0.6%。所得产品表面、底部均无焦边且饼干整体呈金黄色,口感酥脆、甜度适宜。Quinoa pumpkin crisp biscuits were prepared with quinoa, low gluten flour, pumpkin, butter and sponge white sugar as main raw materials. Sensory evaluation and crispness were taken as indicators. The effects of quinoa flour, pumpkin pulp, butter and sponge white sugar on biscuit quality were studied by single factor experiment. The regression equation was established by response surface method, and the addition amount of quinoa powder, pumpkin pulp, butter and sponge sugar in quinoa pumpkin crisp biscuits were optimized with sensory score as indicators. The influence of various factors and their interaction on biscuit quality was investigated. The results showed that the optimum addition amount of quinoa pumpkin crisp biscuits was 18.9% quinoa flour, 25.4% pumpkin pulp, 29.9% butter, and 30.3% spongy white sugar;The other supplements were 6% eggs, 6% milk powder, 1.5% baking soda, and 0.6% salt based on 100 g low gluten flour. The obtained product had no charred edges on the surface and bottom, and the biscuit was golden yellow as a whole, with crisp taste and suitable sweetness.

关 键 词：藜麦 南瓜 酥性饼干 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]