响应面法优化陈皮-甘草饼干配方  

Optimization of Tangerine Peel-Licorice Biscuit Recipe by Response Surface Methodology

作　　者：张衍旭 邱智东[1] 高英鑫 王野谌 胡梦茹 董雪莲[1] ZHANG Yanxu;QIU Zhidong;GAO Yingxin;WANG Yechen;HU Mengru;DONG Xuelian(Changchun University of Chinese Medicine,Changchun 1301170)

机构地区：[1]长春中医药大学药学院,长春130117

出　　处：《食品工业》2023年第1期72-77,共6页The Food Industry

基　　金：吉林省科技发展计划项目(20200602034ZP);吉林省“大学生创新创业训练计划”项目(202010199113)。

摘　　要：以陈皮、甘草为主要原料开发一款具有保健营养功能的食品,以感官评分作为指标,选择陈皮提取液、甘草提取液、黄油、果葡糖浆的添加量进行单因素设计试验,采用响应面法分析确定最佳配方:陈皮提取液添加量6.7%、甘草提取液添加量5.5%、黄油添加量13.7%、果葡糖浆添加量11.9%。该配方下制备的陈皮-甘草饼干外观完整,口感酥脆,硬度适中,具有陈皮、甘草独特的风味,感官评价评分最高。Use dried tangerine or orange peel, licorice as the main raw materials to develop a kind of food which has the function of health care nutrition. With sensory score as the indicator, choose dried tangerine or orange peel extract, licorice extract, the adding amount of butter, fructose syrup for the single factor experiment design, by using the response surface analysis to determine the best formula for the dried tangerine or orange peel extract 6.7%, licorice extract 5.5%, butter 13.7% and high fructose corn syrup 11.9%. The tangerine peel-licorice biscuit prepared under this formula has a complete appearance,crisp taste, moderate hardness, with the unique flavor of tangerine peel and licorice, and has the highest sensory evaluation score.

关 键 词：陈皮-甘草饼干 陈皮 甘草 Box-Behnken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]