基于响应面法的“滁荞”曲奇饼干配方优化  

Formulation Optimization of“Chuqiao”Cookies Based on Response Surface Method

作　　者：袁以铎 孙娜 陈加展 信雨红 YUAN Yiduo;SUN Na;CHEN Jiazhan;XIN Yuhang(Logistics Managenent and Infranstructure Division,Chuzhou University,Chuzhou Anhui 239000,China;College of Bioscience and Food Engineering,Chuzhou University,Chuzhou Anhui 239000,China;Yake Food(Chuzhou)Co.Ltd.,Chuzhou Anhui 239000,China)

机构地区：[1]滁州学院后勤管理与基建处,安徽滁州239000 [2]滁州学院生物与食品工程学院,安徽滁州239000 [3]雅客食品(滁州)有限公司,安徽滁州239000

出　　处：《淮阴工学院学报》2023年第3期29-35,共7页Journal of Huaiyin Institute of Technology

基　　金：安徽省滁州市科技计划项目(2019ZN012);国家级大学生创新训练项目(202110377035)。

摘　　要：将滁菊添加到曲奇饼干制作过程中,以木糖醇代替白砂糖,荞麦面粉代替部分低筋面粉,研发出“滁荞”曲奇。以感官评分和质构数据为指标,通过单因素试验和响应面试验确定“滁荞”曲奇饼干最优配方。结果表明,“滁荞”曲奇饼干最佳工艺配方为黄油100 g、鸡蛋1个、低筋面粉94 g、泡打粉2 g、木糖醇47 g、荞麦面粉66 g、滁菊粉4 g。按此方法加工制成的“滁荞”曲奇饼干感官品质优良,具有滁菊清香。In this paper,Chuzhou chrysanthemum is added to the production process of cookies,xyli-tol instead of white sugar,buckwheat flour instead of part of low gluten flour,developed"Chuqiao"cookies.Taking sensory score and texture data as the indicators,the optimal formula of"Chuqiao"cookies was determined through single factor experiment and response surface experiment.The results show that the best formula of“Chuqiao”cookies is:100 g butter,1 egg,and 94 g low gluten flour,2 g baking powder,xylitol 47 g,66 g buckwheat flour,4 g chuulin.According to this method made of“chuqiao”cookies dry good sensory quality,with chu chrysanthemum fragrance.

关 键 词：“滁荞”曲奇 响应面法 配方优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]