响应面法优化红薯蔓越莓复合饼干工艺  

Optimization on Production Process of Combining Sweet Potato Cookies with Cranberries by Response Surface Method

作　　者：白海娜 BAI Haina(School of Biological and Food Engineering,Jilin Institute of Chemical Technology,Jilin 132022,China)

机构地区：[1]吉林化工学院生物与食品工程学院,吉林吉林132022

出　　处：《食品安全导刊》2022年第34期130-135,共6页China Food Safety Magazine

基　　金：吉林化工学院科研项目(2017031);吉林化工学院博士启动基金(2017013)。

摘　　要：本研究以红薯泥、蔓越莓干为主要原料制作红薯蔓越莓复合饼干。在单因素实验的基础上,利用响应面分析法对配方进行优化,确定饼干的最佳配方。结果表明,饼干的最佳配方为在低筋面粉100 g中,添加红薯泥56.5 g、黄油36.5 g、白砂糖37.5 g和蔓越莓干27.0 g。In this study,sweet potato puree and dried cranberries compound cookies were made with sweet potato and cranberry as main raw materials.On the basis of single factor experiment,response surface analysis was used to optimize the recipe and determine the best recipe.The results showed that the best recipe was to add 56.5 g of sweet potato puree,36.5 g of butter,37.5 g of white sugar and 27.0 g of dried cranberries to 100 g of low gluten flour.

关 键 词：红薯泥 饼干 蔓越莓干 单因素实验 响应面法 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]