响应面法优化红薯叶低糖饼干配方  

Study on the Technology of Sweet Potato Leaf Biscuits by Response Surface Optimization

作　　者：任美燕[1] 张晓雯 杨倩 张琛倬 李璐洋 Ren Meiyan;Zhang Xiaowen;Yang Qian;Zhang Chenzhuo;Li Luyang(Shanxi Technology and Business College,Taiyuan,Shanxi 030006)

机构地区：[1]山西工商学院,山西太原030006

出　　处：《粮食科技与经济》2022年第1期103-106,共4页Food Science And Technology And Economy

基　　金：山西省高等学校科技创新项目(2019L1003);山西省高等学校大学生创新创业训练计划项目(2019768)。

摘　　要：以红薯叶粉、低筋面粉为主要原料,以产品感官评价为指标,通过单因素试验确定黄油、木糖醇、红薯叶粉、食用油、白砂糖的最适添加量,在此基础上利用响应面试验进行配方优化,并对产品品质进行分析。结果表明,低糖红薯叶饼干的最佳配方为以100 g低筋面粉为基准,食用油添加量15 g、白砂糖添加量3 g、木糖醇添加量20 g、黄油添加量20 g、红薯叶粉2 g。该条件下制备的低糖红薯叶饼干色泽均匀,外表呈抹茶黄色,甜度适中,有红薯叶特有的滋味,感官评价总分为91.7分。Taking sweet potato leaf powder and low-gluten flour as main raw materials,taking sensory evaluation of products as indicators,the optimal addition amount of butter,xylitol,sweet potato leaf powder,vegetable oil and white sugar was determined by single factor experiment.On this basis,the formula was optimized by response surface experiment,and the product quality was analyzed.The results showed that the best formula of low-sugar sweet potato leaf biscuit was based on 100 g of low-gluten flour,edible oil 15%,white sugar 3%,xylitol 20%,butter 20%and sweet potato leaf powder 2%,and the total sensory evaluation score was 91.7.The prepared lowsugar sweet potato biscuit has uniform color,matcha yellow appearance,moderate sweetness and unique taste of sweet potato leaves.

关 键 词：红薯叶 饼干 低糖 响应面法 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]