摘要
以彩色马铃薯和亚临界萃取杏仁油之后的杏仁粕为原料,加工制作一款曲奇饼干。以感官评分为指标,在单因素试验的基础上,采用响应曲面方法进行了工艺优化,建立了不同物质添加对曲奇感官影响的回归方程为Y=89.35+1.86A+1.69B+0.75C-2.50AB+0.34AC-0.77BC-4.98A^(2)-2.81B2-2.50C2,当彩色马铃薯用量11g,杏仁粉用量22 g,低筋面粉用量41 g,黄油用量35 g,白砂糖用量17 g,牛奶用量20 g,食盐用量1 g时,按此工艺配方制成的彩色马铃薯杏仁粕曲奇饼干感官得分为89.69分,与预测值89.71分接近。彩色马铃薯杏仁粕曲奇饼干产品纹路清晰、色泽均匀、口感酥脆,除具有曲奇特有的香气外,还具有杏仁独特的香味,感官品质较好。
In this paper,cookies were made by colored potato and almond meal after almond oil extracted by subcritical.Sensory scores were used as indicators,on the basis of single factor,responsesurface methodology was used to optimize the technology of cookies,the regression equation of the influence of different substances on the sensory evaluation of cookies was established as follows:Y=+89.35+1.86A+1.69B+0.75C-2.50AB+0.34AC-0.77BC-4.98A^(2)-2.81B2-2.50C2,the optimum formula was colored potato 11 g,almond meal 22 g,low-gluten flour 41 g,butter 35 g,sugar 7 g,milk 20 g,salt 1 g,according to these formula,the sensory evaluation of cookies made by colored potato and almond meal was 89.69,close to predicted value 89.71.Cookies made by colored potato and almond meal were clear in texture,uniform in color and crisp in tast,in addition to peculiar aroma released by cookies,they also had a unique aroma of almond,and good sensory quality.
作者
苏艳玲
尉弘
SU Yanling;YU Hong(Department of Biological Science and Technology,Jinzhong University,Jinzhong,Shanxi 030619,China)
出处
《农产品加工》
2022年第13期29-33,共5页
Farm Products Processing
基金
晋中市科技重点研发计划项目(Y202011)
晋中学院“1331工程”创客团队项目(JZXYCKTD2019036)。
关键词
彩色马铃薯
杏仁粕
曲奇
colored potato
almond meal
cookies
