响应面法优化方竹笋超微粉制作曲奇饼干的关键配方及品质评价  

Key Formula and Quality Evaluation of Cookies Made from Superfine Powder of Chimonobambusa quadrangularis Shoots Optimized by Response Surface Method

作　　者：张洪礼 龚飘飘 杨芬 刘敏[3] 郑继伟 毛建兰[1] ZHANG Hongli;GONG Piaopiao;YANG Fen;LIU Min;ZHENG Jiwei;MAO Jianlan(Department of Modern Agriculture,Zunyi Vocational and Technical College,Zunyi,Guizhou 563000;College of Biology and Agriculture,Zunyi Normal College,Zunyi,Guizhou 563006;College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430072;Guizhou Lisimei Food Processing Co.,Ltd.,Zunyi,Guizhou 563400,China)

机构地区：[1]遵义职业技术学院现代农业系,贵州遵义563000 [2]遵义师范学院生物与农业科技学院,贵州遵义563006 [3]华中农业大学食品科技学院,湖北武汉430072 [4]贵州立思美食品加工有限公司,贵州遵义563400

出　　处：《贵州农业科学》2024年第6期103-115,共13页Guizhou Agricultural Sciences

基　　金：贵州省科技计划项目(黔科合支撑[2021]一般141);遵义市科技计划项目(遵市科合HZ字[2023]138号);遵义职业技术学院院级科研项目(2023-ZZZKZD-02)。

摘　　要：【目的】探明方竹笋超微制作曲奇饼干的最优配方,为方竹笋深加工提供新思路。【方法】以方竹笋超微粉为主要原料,辅以糖粉、黄油、蛋液等制作方竹笋曲奇饼干,分析感官及外观色泽,确定4个单因素(方竹笋超微粉、糖粉、黄油和蛋液)添加量的优化范围。在单因素试验基础上,采用Design-Expert试验设计进行响应面优化设计,考察方竹笋超微粉、糖粉、黄油和蛋液添加量对方竹笋曲奇饼干感官品质的影响,确定方竹笋曲奇饼干最优配方,并对优化配方的方竹笋曲奇饼干进行理化指标分析。【结果】方竹笋曲奇饼干最佳配方以低筋面粉质量为100%,方竹笋超微粉、黄油、糖粉和蛋液添加量分别为6.00%、55.00%、40.00%和20.00%,烘焙上下火温度150℃,时间20 min。在此条件下制得的方竹笋曲奇饼干,感官审评得分91.50分,具有特殊方竹笋香、口感松脆、甜度适宜、色泽均匀、组织形态良好,饼干中膳食纤维含量达19.16g/100g,蛋白质和脂肪含量分别为4.99 g/100g和27.6 g/100g,过氧化值和酸价分别为0.04 g/100g和0.56 mg/g,符合国家标准《饼干质量通则》(GB/T 20980—2021)要求。【结论】方竹笋曲奇饼干最佳配方应用于方竹笋的精深加工,可使烘焙食品(饼干类)中保留方竹笋的风味和减轻焦化,属于特色产品,各项理化指标均符合国标要求。【Objective】The optimal formula for cookies made from superfine powder of Chimonobambusa quadrangularis shoots was studied,which provided new ideas for the deep processing of C.quadrangularis shoots.【Method】The superfine powder of C.quadrangularis shoots was used as the main raw material to make cookies supplemented with sugar powder,butter and egg liquid.Through sensory and external color analysis,the optimal adding range of four single factors(superfine powder of C.quadrangularis shoots,sugar powder,butter and egg liquid)was determined.On the basis of single factor experiment,the Design-Expert experimental design was used to optimize the response surface design,the effects of adding amounts of superfine powder of C.quadrangularis shoots,sugar powder,butter and egg liquid on the sensory quality of C.quadrangularis cookie were studied,the optimal formula for cookies made from superfine powder of C.quadrangularis shoots was determined and the physicochemical indexes of C.quadrangularis cookie made by optimal formula were analyzed.【Result】The optimum formula for C.quadrangularis cookies was as follows:the quality of low gluten flour was 100%,the addition of superfine powder of C.quadrangularis shoots,butter,sugar powder and egg liquid were 6.00%,55.00%,40.00%and 20.00%,respectively,the baking temperature was 150℃,and the baking time was 20 min.Under these conditions,the sensory evaluation score of C.quadrangularis cookies was 91.50,as the cookies had special C.quadrangularis shooot flavor and crisp taste,moderately sweet,uniform color and good form.The content of dietary fiber,protein,fat,peroxide value and acid value was 19.16 g/100g,4.99 g/100g,27.6 g/100g,0.04 g/100g and 0.56 mg/g,respectively,which all met the standards of General Quality of Biscuit(GB/T 20980-2021).【Conclusion】The optimum formula for C.quadrangularis cookie is used in the deep processing of C.quadrangularis shoots,which can maintain the C.quadrangularis shooot flavor of baked food(cookies)and reduce coking,belonging to charact

关 键 词：方竹笋 超微粉 曲奇饼干 响应面法 配方 感官审评 风味 

分 类 号：TS205[轻工技术与工程—食品科学]