基于响应面法的滁菊小酥饼馅料配方研究  

Study on the Filling Formula of Chuzhou Chrysanthemum Small Crispy Cookie by Response Surface Methodology

作　　者：贾小丽 陈加展 王维升 步显勇 周梦月 Jia Xiaoli;Chen Jiazhan;Wang Weisheng;Bu Xianyong;Zhou Mengyue(College of Bioscience and Food Engineering,Chuzhou University,Chuzhou 239000,China;Yake Food(Chuzhou)Co.,Ltd,Chuzhou 239000,China;Anhui Panpan Food Co.,Ltd,Chuzhou 239000,China)

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000 [2]雅客食品有限公司,安徽滁州239000 [3]安徽盼盼食品有限公司,安徽滁州239000

出　　处：《黄山学院学报》2021年第3期64-67,共4页Journal of Huangshan University

基　　金：滁州市科技计划项目(2019ZN012)。

摘　　要：为提高传统酥饼的营养价值和保健功效,拓宽滁州地方特色农产品滁菊的应用范围,带动地方经济发展,将滁菊入馅,研发一款新型小酥饼,并通过单因素和响应面实验对酥饼的馅料进行配方优化。实验所得新款小酥饼馅料的最优配方:滁菊粉添加量为10%;玉米油添加量为25%;白砂糖添加量为30%。此条件下酥饼的感官评分最高。In order to improve the nutritional value and health care effect of traditional pastry, broaden the application scope of Chuzhou chrysanthemum, a kind of agricultural products with local characteristics, and promote the local economic development, a new kind of small crispy cookie is developed,whose filling is Chuzhou chrysanthemum. Single factor and response surface methodology(RSM) are used to optimize the filling formulation. The results show that the optimal formulas of the new type of pastry stuffing are as follows: the addition of Chuzhou chrysanthemum powder is 10%, corn oil 25% and sugar30%. In this condition, the sensory score of the crispy cookie is the highest.

关 键 词：滁菊 酥饼 响应面 配方优化 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]