响应面法优化青麦仁秋葵饼干加工工艺的研究  

Research on Processing Technology Optimization of Green Wheat Okra Biscuit by Response Surface Methodology

作　　者：王倩 闻玉婷 高天辰 王文婷 刘慧 邢霂蕾 周欣 WANG Qian;WEN Yuting;GAO Tianchen;WANG Wenting;LIU Hui;XING Mulei;ZHOU Xin(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》2024年第5期37-40,46,共5页Farm Products Processing

基　　金：宿州学院科研平台开放课题项目(2022YKF01);宿州学院资助国家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”(202310379011X);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”(S202310379107X);宿州学院大学生创新创业训练计划项目(YBXM23-115)。

摘　　要：以秋葵粉、青麦仁粉、异麦芽酮糖醇等为原材料,通过单因素试验及响应面优化试验,对青麦仁秋葵饼干的加工工艺进行探讨。结果表明,在100 g低筋面粉的基础上,秋葵粉添加量7%,青麦仁粉添加量14%,异麦芽酮糖醇用量24.8 g,黄油用量30.0 g,制备的青麦仁秋葵饼干口感酥脆、甜度适中,满足人们对健康食品的需求。Using okra powder,green wheat kernel powder and isomaltoketol as raw materials,the processing technology of green wheat okra biscuit was investigated by single factor test and response surface optimization.The results showed that on the basis of 100 g low gluten flour,7%okra powder,14%green wheat kernel powder,24.8 g isomaltoketol and 30.0 g butter were added,then the green wheat okra biscuits were made with crisp taste and moderate sweetness,which met people's demand for healthy food.

关 键 词：秋葵粉 青麦仁粉 饼干 工艺优化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]