响应面法优化油酥烧饼加工工艺的研究  

Research on Optimization of Processing Technology of Crispy Biscuits by Response Surface Methodology

作　　者：钟盼 杨林超 王妨 李云波[2] ZHONG Pan;YANG Linchao;WANG Fang;LI Yunbo(Changyuan Culinary Technical College,Xinxiang 453400,China;Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]长垣烹饪职业技术学院,河南新乡453400 [2]河南科技学院,河南新乡453003

出　　处：《食品安全导刊》2022年第11期155-158,162,共5页China Food Safety Magazine

基　　金：长垣烹饪职业技术学院校级课题资助项目(PYXKY-2115)。

摘　　要：本文以酵母添加量、烘烤温度、烘烤时间和水添加量为评价因素,以感官评分为评价指标,通过单因素和响应面试验确定油酥烧饼的加工工艺。结果表明,油酥烧饼的最佳工艺为水添加量190 g、酵母添加量为4 g、烘烤温度240℃、烘烤时间10 min,在此条件下制得的成品色泽金黄、酥层清晰、口感外酥里软。In this paper,yeast addition,baking temperature,baking time and water addition were taken as evaluation factors,sensory score was taken as evaluation index,and the processing technology of pastry was determined by single factor and response surface test.The results showed that the optimal conditions were as follows:water content 190 g,yeast content 4 g,baking temperature 240℃,baking time 10 min.Under these conditions,the finished product had golden color,clear crisp layer and soft taste outside and inside.

关 键 词：油酥烧饼 单因素试验 响应面法 感官评定 加工工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]