响应面法优化红枣薏米代餐饼干加工工艺  

Optimization of processing technology of red dates and barley meal replacement biscuits by response surface methodology

作　　者：高敬瑶 王成 董雯芳 GAO Jingyao;WANG Cheng;DONG Wenfang(School of food science and engineering,zhengzhou university of science and technology,Henan Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064

出　　处：《食品工程》2022年第4期21-27,共7页Food Engineering

基　　金：河南省大学生创新创业训练计划项目(S202112746035);郑州科技学院校级大学生创新创业训练计划项目(DC202135)。

摘　　要：以全麦粉、红枣粉、薏米粉和魔芋粉为主要原料,以鸡蛋、植物油、木糖醇为辅料,制作一款红枣薏米代餐饼干。采用单因素试验考察原辅料添加量对饼干品质的影响,再结合响应面试验优化得到最佳配方。结果表明,红枣薏米代餐饼干最佳配方为:以100%全麦粉添加量为基准,红枣粉添加量3%,薏米粉添加量10%,魔芋粉添加量10%,鸡蛋添加量50%,植物油添加量7%,木糖醇添加量3%。此配方条件下的红枣薏米代餐饼干感官评分为94.2分,呈棕黄色,表面细腻有光泽,软硬适中,具有浓郁的红枣和薏米风味。With whole wheat flour, red date powder, barley flour and konjac flour were used as the main raw materials, eggs, vegetable oil and xylitol were added to make a red date and barley meal replacement biscuit. The single factor test was used to investigate the effect of the amount of raw and auxiliary materials on the quality of the biscuit., and then combined with the response surface test optimization to get the best formula. The results showed that the optimal formula of red dates and barley meal replacement biscuits was: based on the addition of 100% whole wheat flour, red dates powder 3%, barley flour 10%, konjac flour 10%, eggs 50%, vegetable oil 7%, xylitol 3% %. The sensory score of red dates and barley meal replacement biscuits under the conditions of this formula is 93.4 points,with brownish yellow color, fine and shiny surface, moderate softness and hardness, and strong red dates and barley flavors.

关 键 词：代餐饼干 红枣粉 薏米粉 工艺研究 

分 类 号：TS201.4[轻工技术与工程—食品科学]