响应面法优化板栗酥性饼干配方研究  

The Formula Optimization of Chestnut Crisp Biscuits by Response Surface Methodology

作　　者：李伟民[1] 王毓岚 余小娜[1] LI Weimin;WANG Yuan;YU Xiaona(Food and Pharmacy College,Xuchang University,461000 Xuchang Henan,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000

出　　处：《粮食加工》2024年第3期60-65,共6页Grain Processing

基　　金：河南省科技厅科技攻关项目(172102310445);许昌学院横向项目(2023HX024)。

摘　　要：为开发一款板栗饼干,研究以板栗粉、低筋面粉为主要原料,以感官评分为指标,通过单因素试验确定板栗粉、麦芽糖醇、黄油和牛奶的最佳添加量,并在此基础上利用响应面法,确定板栗酥性饼干的最佳配方。最佳配方为以低筋面粉质量为基准,板栗粉添加量33%,麦芽糖醇添加量30.7%,黄油添加量26.3%,牛奶添加量36%,聚葡萄糖2%、小苏打0.6%。所得板栗酥性饼干营养丰富,具有较高的应用价值。In order to develop a biscuit with chestnut,chestnut flour and low-gluten flour were used as the main raw material.Inspected by the effect of chestnut powder,maltitol,butter and milk on the quality of biscuits,using sensory evaluation as the index,studied by single factor experiment.The best formula for chestnuts crispy biscuits was obtained through response surface method.The best formula was:based on the addition of low gluten flour,chestnut powder 33%,maltitol 30.7%,butter 26.3%,milk 36%,polydextrose 2%,bicarb 0.6%.The chestnuts crispy biscuits produced by formula was rich in nutrition and has a good industrial production prospect.

关 键 词：板栗 黄油 响应面法 饼干 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]