摘要
以花生粕粉、黄油、细砂糖、小苏打四种原料的添加量为自变量,花生粕曲奇饼干感官评价分数为因变量。在单因素试验的基础上,按Box-Behnken法设计试验,考察各因素交互作用对曲奇饼干感官质量的影响,并采用响应面分析法对花生粕曲奇饼干生产配方优化。实验结果表明,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,可以用于花生粕曲奇饼干的理论预测。经优化后的花生粕曲奇饼干最佳配方为:花生粕粉30.18 g、低筋粉69.82 g、黄油60.20 g、细砂糖29.04 g、小苏打0.53 g、鸡蛋25 g、盐0.7 g。
This experiment takes the addition of the peanut meal powder,butter,sugar and baking soda as independent variables and sensory evaluation score of peanut meal cookie as dependent variable.On the basis of the single-factor test and according to Box-Behnken design,the interaction of sensory evaluation score of peanut meal cookie and independent variables were investigated.The production forum of peanut meal cookie 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 optimized forum were the amount of peanut meal powder 30.18 g,low-gluten flour 69.82 g,butter 60.20 g,sugar 29.04 g,baking soda 0.53 g,egg 25 g,salt 0.7 g.
出处
《食品研究与开发》
CAS
北大核心
2014年第8期41-45,共5页
Food Research and Development
关键词
花生粕
曲奇饼干
响应面法
peanut meal powder
cookie
response surface methodology
