响应面优化低GI核桃蛋白饼干的配方工艺  

Optimization of Formula of Low GI Walnut Protein Cookie by Response Surface Methodology

作　　者：何心怡 邹钰萱 田照琴 田洋 李秀芬 赵冰 HE Xinyi;ZOU Yuxuan;TIAN Zhaoqin;TIAN Yang;LI Xiufen;ZHAO Bing(College of Food Science and Technology,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources,Ministry of Education,Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing,Yunnan Agricultural University,Kunming,Yunnan 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,食药同源资源开发与利用教育部工程研究中心,云南省精准营养与个性化食品制造重点实验室,云南昆明650201

出　　处：《农产品加工》2025年第7期57-61,共5页Farm Products Processing

基　　金：国家级大学生创新创业项目(202310676019);云南省省市一体化专项项目(202302AN360002)。

摘　　要：以全麦粉与低筋面粉混合为主料,添加木糖醇和核桃蛋白制作低GI饼干,通过单因素试验和响应面试验优化低GI饼干的配方工艺。结果表明,饼干最佳配方工艺为低筋面粉和全麦面粉质量比4∶6,以混合面粉质量计,黄油添加量15%,木糖醇添加量23%,核桃蛋白添加量9%,菊粉添加量12%,奶粉添加量10%,食盐添加量0.4%,小苏打添加量0.5%,碳酸氢铵添加量0.5%,鸡蛋添加量30%,水添加量20%。在150℃下烤制20 min后饼干的色香味俱佳。该饼干的GI值为54.60,为低GI核桃蛋白饼干。Low GI cookie was prepared by mixing whole wheat flour with low gluten flour as main ingredients,adding xylitol and walnut protein.The formulation of cookie was optimized by single factor and response surface experiments.The results showed that the optimal formula was that the ratio of low gluten flour and whole wheat flour was 4∶6.Based on the weight of compound flour,butter 15%,xylitol 23%,walnut protein 9%,inulin 12%,milk powder 10%,salt 0.4%,sodium bicarbonate 0.5%,ammonium bicarbonate 0.5%,egg 30%,and water 20%were added.After baking at 150℃for 20 min,the cookie with excellent color,flavor and taste was obtained.The GI value of the cookie was 54.60,indicating a low GI walnut protein.

关 键 词：低GI饼干 核桃蛋白 饼干配方 响应面优化 新型健康食品 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]