摘要
以树莓和低筋面粉为原料,研究黄油、白砂糖、树莓汁、鸡蛋添加量对树莓饼干品质的影响。在单因素试验的基础上,以树莓饼干酥脆性和感官评分为响应值,采用响应面-满意度函数分析法进行优化,结果表明:树莓饼干的加工工艺条件为黄油71.93 g、白砂糖50.04 g、树莓汁21.65 g、鸡蛋23.82 g、低筋面粉140 g、食盐0.7 g、小苏打1.65 g、单甘脂0.4 g、焙烤温度180℃,在该条件下满意度最大为0.923,对应的树莓饼干的酥脆性为171.13 N,感官评分为89.92,制作的树莓饼干口感细腻酥松,具有浓郁的树莓风味,有较高的营养价值。
With raspberry and low gluten flour as main material, the effects of butter, white granulated suger, raspberry juice and eggs on quality of raspberry biscuits were studied. The response surface methodology combined with desirability function was used to optimize raspberry biscuit formula on the basis of single-factor experiment, with the sensory evaluation and crispness of raspberry biscuit as responses. The optimum formula for the product was determined as follows: butter 71.93 g, white granulated sugar 50.04 g, raspberry juice 21.65 g, egg 23.82 g, low gluten flour 140 g, salt 0.7 g, baking soda 1.65 g, monoglycerides 0.4 g, baking temperature 180 ℃. The maximum value of this desirability function was 0.923, and the corresponding crispness and sensory score of raspberry biscuits was 171.13 N and 89.92. The raspberry biscuits was delicate organization and crisp taste, rich in raspberry flavor and had a higher nutritional value.
作者
师聪
李哲
陈尚龙
张建萍
SHI Cong;LI Zhe;CHEN Shang-long;ZHANG Jian-ping(Xuzhou University of Technology,Xuzhou 221018,Jiangshu,China)
出处
《粮食与油脂》
北大核心
2019年第9期52-56,共5页
Cereals & Oils
基金
徐州工程学院青年项目（XKY2018249）
关键词
树莓
饼干
配方
满意度函数
raspberry
biscuit
formula
desirability function
