响应面法优化板栗酥性饼干配方研究
The Formula Optimization of Chestnut Crisp Biscuits by Response Surface Methodology
李伟民 1王毓岚 1余小娜1
作者信息
- 1. 许昌学院食品与药学院,河南 许昌 461000
- 折叠
摘要
为开发一款板栗饼干,研究以板栗粉、低筋面粉为主要原料,以感官评分为指标,通过单因素试验确定板栗粉、麦芽糖醇、黄油和牛奶的最佳添加量,并在此基础上利用响应面法,确定板栗酥性饼干的最佳配方.最佳配方为以低筋面粉质量为基准,板栗粉添加量 33%,麦芽糖醇添加量 30.7%,黄油添加量 26.3%,牛奶添加量 36%,聚葡萄糖 2%、小苏打 0.6%.所得板栗酥性饼干营养丰富,具有较高的应用价值.
Abstract
In order to develop a biscuit with chestnut,chestnut flour and low-gluten flour were used as the main raw material.Inspected by the effect of chestnut powder,maltitol,butter and milk on the quality of biscuits,using sensory evaluation as the index,studied by single factor experiment.The best formula for chestnuts crispy biscuits was obtained through response surface method.The best formula was:based on the addition of low gluten flour,chestnut powder 33%,maltitol 30.7%,butter 26.3%,milk 36%,polydextrose 2%,bicarb 0.6%.The chest-nuts crispy biscuits produced by formula was rich in nutrition and has a good industrial production prospect.
关键词
板栗/黄油/响应面法/饼干Key words
chestnut powder/butter/response surface method/biscuit引用本文复制引用
基金项目
河南省科技厅科技攻关计划(172102310445)
许昌学院横向项目(2023HX024)
出版年
2024
NETL
NSTL
万方数据