响应面优化低糖富硒葛根桃酥配方  

Formula optimization of low sugar and selenium-enriched pueraria shortcake by response surface method

作　　者：王珠琳 段晋娇 王茜 Wang Zhulin;Duan Jinjiao;Wang Qian(School of Health Management,Shanxi Technology and Business Universiy,Taiyuan 030006)

机构地区：[1]山西工商学院健康管理学院,太原030006

出　　处：《粮食与食品工业》2024年第6期36-41,共6页Cereal & Food Industry

基　　金：校级成果应用项目(2024KY5005);校级重点案例研发项目(2024A1005)。

摘　　要：本研究以富硒葛根粉替代部分低筋面粉,以木糖醇替代部分绵白糖,研制低糖富硒葛根桃酥,并对其进行品质评价。在单因素试验和响应面试验基础上,以感官评分为衡量指标,对低糖富硒葛根桃酥配方进行优化。结果表明:以富硒葛根粉和低筋面粉的总质量为基准,当富硒葛根粉添加量9%、木糖醇占总糖添加量24%(总糖添加量为40%)、玉米油添加量46%、泡打粉添加量2%时,桃酥品质最佳。In this study,low sugar and selenium-enriched pueraria shortcake was prepared by replacing part of low-gluten flour with selenium-enriched pueraria powder and part of white sugar with xylitol.On the basis of single factor test and response surface,the formula of low sugar and selenium-enriched pueraria shortcake was optimized based on sensory score.The results showed that based on the total mass of selenium-rich pueraria powder and low-gluten flour,the quality of shortcake was the best when the content of selenium-enriched pueraria powder was 9%,xylitol 24%of total added sugar(40%of total added sugar),corn oil was 46%and baking powder was 2%.

关 键 词：富硒葛根 响应面 质构分析 品质评价 

分 类 号：TS201[轻工技术与工程—食品科学]