响应面法优化牛蒡花生曲奇加工工艺的研究  

Optimization of Processing Technology of Burdock Peanut Cookies by Response Surface Methodology

作　　者：王倩 王文婷 王美晨 程博雯 杜赢凡 汤萌 WANG Qian;WANG Wenting;WANG Meichen;CHENG Bowen;DU Yingfan;TANG Meng(School of Biological and Food Engineering,Suzhou University,Suzhou,Anhui 234000,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《农产品加工》2023年第21期50-53,57,共5页Farm Products Processing

基　　金：宿州学院科研平台开放课题项目(2022YKF01);宿州学院大学生科研立项项目(KYLXYBXM22-165,ZCXM22-231);宿州学院资助省级大学生创新创业训练计划项目“超蒡科技--开启牛蒡饮食新纪元”(2023年1月)。

摘　　要：以牛蒡、花生、低筋面粉等为原料,研发一款无蔗糖功能性代餐曲奇。选取4个因素牛蒡粉用量、花生粉用量、麦芽糖醇用量、焙烤时间为自变量,曲奇饼干感官评分为因变量,利用响应面试验优化牛蒡花生曲奇饼干的制作工艺。结果表明,牛蒡花生曲奇饼干的最佳配方为以100 g低筋面粉为基础,牛蒡粉用量16.5 g,花生粉用量14.5 g,麦芽糖醇用量48.6 g,焙烤时间21 min。按此配方制作出的牛蒡花生曲奇饼干香甜可口、口感酥松,无蔗糖且营养丰富。Burdock,peanut,low gluten flour,etc.,as raw materials,a sucrose-free functional meal cookie was developed.Four factors including burdock powder addition,peanut powder addition,maltitol addition and baking time were selected as independent variables,and the sensory score of cookies was selected as dependent variable.Response surface test was used to optimize the processing technology of the burdock peanut cookies.The results showed that the best formula of the burdock peanut cookies was based on 100 g low-gluten flour,the addition of burdock powder was 16.5 g,the addition of peanut powder was 14.5 g,the addition of maltitol was 48.6 g,and the baking time was 21 min.The burdock peanut cookies made according to the formula were sweet and delicious,crisp,sugar-free and nutritious.

关 键 词：牛蒡 花生 曲奇饼干 无蔗糖 工艺优化 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]