响应面法优化胡萝卜曲奇饼干制作工艺的研究  

The Study on Optimizing the Manufacturing Process of Carrot Cookies by Response Surface Methodology

作　　者：潘旭琳[1] 刘晓慧 宋丽冉 PAN Xulin;LIU Xiaohui;SONG Liran(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;GLOBALPMX,Jiaxing,Zhejiang 314117,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]浙江智泓科技有限公司,浙江嘉兴314117

出　　处：《农产品加工》2021年第23期35-40,44,共7页Farm Products Processing

摘　　要：胡萝卜营养成分较多,尤其富含β-胡萝卜素,具有多种功效,将传统曲奇饼干添加胡萝卜成分,可以增加曲奇饼干的营养价值。以胡萝卜粉和低筋面粉按照一定比例混合成混粉作为原料,添加白砂糖、黄油、鸡蛋液,通过单因素试验和响应面法进行参数优化,通过感官评分,并结合硬度、弹性、胶黏性、咀嚼性等指标,得到制作曲奇饼干的最佳工艺参数。结果表明,制作胡萝卜曲奇饼干的最佳工艺参数为胡萝卜粉和低筋面粉的质量混合比例3.25∶6.75,在50 g混粉中,白砂糖用量为15.34 g,黄油用量为38.21 g,鸡蛋液用量为11.45 g,烘烤温度为上、下火170℃,烤制10 min后上火调至150℃,再烤制20 min,在此条件下制作出的胡萝卜曲奇饼干外形完整、口感酥松细腻,浓郁的香甜气味中伴有胡萝卜香气。Carrots are rich in nutrients,especially beta-carotene,which has multiple functions.Adding carrots to traditional cookies can increase the nutritional value of cookies.The study mixed carrot powder and low-gluten flour according to a certain ratio to form a mixed powder as the raw materials,and added white sugar,butter,and egg liquid into the powder.The parameters were optimized through single factor tests and the response surface methodology.Through sensory score,combined with hardness,elasticity,adhesiveness,chewiness and other indicators,the best process parameters for making cookies were obtained.The results showed that the best process parameters for making carrot cookies were:the mixing ratio of carrot powder and low-gluten flour was 3.25∶6.75;in 50 g mixed powder,the addition amount of white sugar was 15.34 g,the addition amount of butter was 38.21 g,and the amount of egg liquid added was 11.45 g;the baking temperature was 170℃for the top and bottom heat.After baking for 10 minutes,the top heat was adjusted to 150℃,and then bake cookies for 20 minutes.The carrot cookies produced were complete in appearance,soft and delicate in taste,and rich in flavor.The sweet smell was accompanied by the aroma of carrots.

关 键 词：胡萝卜粉 曲奇饼干 响应面法 工艺参数 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]