米糠绿茶低热量曲奇饼干的配方优化  

Formula optimization of cookies with rice bran green tea low calorie

作　　者：柴云雷[1] 平丽雪 吴迪 常雪涵 CHAI Yun-lei;PING Li-xue;WU Di;CHANG Xue-han(College of Food and Pharmaceutical Engineering,Suihua College,Suihua 152061,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《粮食与饲料工业》2024年第2期32-36,42,共6页Cereal & Feed Industry

基　　金：2020年度黑龙江省大学生创新创业训练计划项目(202010236014);2022年度绥化学院教育教学改革研究项目(JS2022005)。

摘　　要：为开发营养低热量的曲奇饼干,拓展米糠的应用领域,研究在单因素试验基础上,以感官评分为响应值,以米糠粉添加量、绿茶粉添加量、赤藓糖醇添加量和黄油添加量为考察因素,通过Box-Behnken试验设计进行响应面优化分析,确定最佳制作配方。结果表明,当米糠粉添加量为11%、绿茶粉添加量为3%、赤藓糖醇添加量为38%、黄油添加量为89%时,感官评分最高,为92.9分。在此条件下制得的曲奇饼干色泽自然、香味浓郁、花纹清晰且口感酥脆。In order to develop nutrient-low calorie cookies and expand the application field of rice bran,this study took sensory score as the response value,and the addition of rice bran powder,green tea powder,erythritol and butter as the investigation factors,and carried out response surface optimization analysis through Box-Behnken experiment design to determine the best preparation formula.The results showed that when rice bran powder was 11%,green tea powder was 3%,erythritol was 38%and butter was 89%,the sensory score was 92.9.Under these conditions,the cookies have natural color,strong flavor,clear pattern and crisp taste.

关 键 词：米糠粉 绿茶粉 赤藓糖醇 曲奇饼干 响应面 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]