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
王珠琳 1段晋娇 1王茜1
作者信息
- 1. 山西工商学院健康管理学院(太原 030006)
- 折叠
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.
Abstract
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 re-sults 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Key words
selenium-enriched pueraria/response surface/texture analysis/quality evalua-tion引用本文复制引用
出版年
2024
NETL
NSTL
万方数据