响应面法优化藜麦红枣饼干制作工艺OA
Study on the Optimization of Quinoa and Jujube Biscuits Manufacturing Process by Response Surface Methodology
为研究开发一种新型功能饼干,以低筋小麦粉、藜麦粉、红枣粉为主要原料,感官评分为评价指标,采用单因素试验和响应面试验优化藜麦红枣饼干的制作工艺.结果表明:当藜麦粉的加入量为 27%,红枣粉的加入量为 26%,白砂糖的加入量为 21%,黄油加入量为 30%,鸡蛋加入量为 60%,脱脂牛奶的加入量为 25%,小苏打加入量为 0.5%时,制作出的藜麦红枣饼干评分最高,为 91.43 分.此时的饼干色泽金黄、质地均匀,兼具藜麦与红枣的清香,口感最佳.
In order to develop a new type of functional biscuit,the low-gluten wheat flour,quinoa flour,and jujube flour were used as the primary raw materials,and the sensory evaluation score was used as the evaluation indicator.Then,the production process of quinoa and jujube biscuits was optimized through the single-factor experiments and response surface methodology.The results indicated that the highest sensory score of 91.43 was achieved under the following formulation:quinoa flour 27%,jujube flour 26%,white granulated sugar 21%,butter 30%,eggs 60%,skim milk 25%,and baking soda 0.5%.The biscuits produced under these conditions exhibited the golden color,uniform texture,and the well balanced aroma of quinoa and jujube,resulting in the most desirable flavor profile.
丁燕;薛莎莎;呼凤兰;杨晓辉
临汾职业技术学院生命科学系,山西 临汾 041000吕梁学院生物与食品工程系,山西 离石 033000吕梁学院生物与食品工程系,山西 离石 033000沃尔康源(山西)功能食品有限公司,山西 临汾 041000
轻工纺织
藜麦红枣饼干响应面法
QuinoaJujubeBiscuitsResponse surface methodology
《福建农业科技》 2026 (1)
34-42,9
山西省高等学校科技创新项目(2024L560)临汾市重点研发计划项目(2418).
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