响应面法在乌饭树叶韧性饼干研制中的应用  

Application of Response Surface Methodology in Development of Vaccinium bracteatum Thunb. Tenacity Biscuits

作　　者：田妍基 吴先辉[1] 刘顺春 周三女 许平[2] 

机构地区：[1]宁德职业技术学院,福建福安355000 [2]福建农林大学食品科学学院,福州350002

出　　处：《湖北农业科学》2016年第15期3968-3974,共7页Hubei Agricultural Sciences

基　　金：宁德市科技计划项目(20090066)

摘　　要：以乌饭树(Vaccinium bracteatum Thunb.)叶提取液液料比、白砂糖用量、食用油用量、鸡蛋液用量为自变量,乌饭树叶韧性饼干感官评分为因变量,在单因素试验的基础上,按Box-Behnken法设计试验,考察各因素及其交互作用对乌饭树叶韧性饼干感官评分的影响,并采用响应面法对生产乌饭树叶韧性饼干的配方进行优化。结果表明,该试验模型拟合结果较好,自变量和响应值之间线性关系显著,可以用于乌饭树叶韧性饼干感官评分的理论预测。最佳配方为乌饭树叶提取液液料比21.8∶1(m L∶g)、白砂糖210.12 g、食用油129.17 g、鸡蛋液42.46 g,在此条件下,乌饭树叶韧性饼干感官评分的理论预测值为90.76分,验证值为90.43分。Using the addition of liquid-solid ratio of leaf of Vaccinium bracteatum Thunb.,sugar,oil and egg liquid as independent variables and sensory evaluation score of Vaccinium bracteatum Thunb. tenacity biscuits as dependent variable,on the basis of the single-factor test and according to Box-Behnken design,the interaction of independent variables and their influce on sensory evaluation score of Vaccinium bracteatum Thunb. tenacity biscuits were investigated. The production forum of Vaccinium bracteatum Thunb. tenacity biscuits was optimized by response surface methodology. The results of the experiment have demonstrated that the model was fit well and the relation of the independent variables and the response values was remarkable. So the model could be used in experimental theory forecast. The results also showed that the optimum parameters of the experiment were liquid-solid ratio of leaf of Vaccinium bracteatum Thunb. 21.8∶1(m L∶g),sugar 210.12 g,oil 129.17 g and egg liquid 42.46 g. And at the optimum conditions, the theoretical predictions and test values of sensory evaluation score of Vaccinium bracteatum Thunb. tenacity biscuits were 90.76 and 90.43.

关 键 词：乌饭树(Vaccinium bracteatum Thunb.)叶 韧性饼干 感官评分 响应面法 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]