响应面法优化马蹄皮粉酥性饼干配方  

Optimization of Formula of Water Chestnut Peel Powder Crisp Biscuit by Response Surface Methodology

作　　者：谭韩英[1] 杨滨榕 高丹 梁园丽 陈伟玲[1] TAN Han-ying;YANG Bin-rong;GAO Dan;LIANG Yuan-li;CHEN Wei-ling(Department of Food and Biological Engineer,Hezhou University,Hezhou 542899,Guangxi,China)

机构地区：[1]贺州学院食品与生物工程学院,广西贺州542899

出　　处：《食品研究与开发》2022年第7期161-166,共6页Food Research and Development

摘　　要：该文以感官评分为指标,以马蹄皮粉、调和油、糖粉的添加量为单因素变量,基于响应面法优化马蹄皮粉酥性饼干配方。研究结果表明,各因素对马蹄皮粉酥性饼干品质的影响顺序为马蹄皮粉添加量>调和油添加量>糖粉添加量;最佳配方为低筋面粉100 g、马蹄皮粉10.60 g、糖粉44.40 g、调和油36.70 g、全蛋液30 g、小苏打2 g、食用盐1.5 g。在此配方下制作出来的饼干口感酥脆,组织完整,评分最高。With the sensory score as the index,the single factor experiment was carried out with the addition of water chestnut peel powder,blended oil,and sugar powder. Based on this,the formula of water chestnut peel powder crisp biscuit was optimized by response surface methodology. The results showed that the order of effect of factors on the quality of biscuits was as follows:amount of water chestnut peel powder > amount of blended oil >amount of sugar powder. The best formula was 100 g of low gluten flour,10.60 g of water chestnut peel powder,44.40 g of sugar powder,36.70 g of blended oil,30 g of whole egg liquid,2 g of baking soda,and 1.5 g of edible salt. The biscuit made from this formula had crisp taste,complete organization,and the highest sensory score.

关 键 词：马蹄皮粉 酥性饼干 配方 感官评价 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]