响应面法优化薏苡仁桃酥配方

Response Surface Methodology in Optimization of Coix Walnut Cake Formula

以薏苡仁粉、绵白糖、玉米油、泡打粉4种原料的添加量为自变量,薏苡仁桃酥感官评价分数为因变量。在单因素试验基础上进行Box-Behnken试验设计-响应面优化分析,考察各因素交互作用对薏苡仁桃酥感官质量的影响,并优化薏苡仁桃酥配方。试验结果表明,该试验模型拟合程度较好,可以用于薏苡仁桃酥感官评分的预测。优化后的薏苡仁桃酥最佳配方为:薏苡仁粉30.18 g、低筋粉69.82g、绵白糖22.05 g、玉米油40.68 g、泡打粉0.66 g、全蛋液25.00 g、食盐1.00 g。

This experiment takes the addition of the coix powder, sugar powder, com oil and baking pow-der as independent variables and sensory evaluation score of coix walnut cake as dependent variable. On the basis of the single-factor test and Box-Behnken design-Response Surface Methodology Optimization analysis, the interaction of sensory evaluation score of coix walmut cake and independent variables were investigated and the formula of coix walnut cake was optimized. The experiment results have showed that the model was fit well, so the model could be used in forecast of sensory evaluation score of coix walnut cake. The optimized formula was the amount of coix powder 30. 18 g, low-gluten flour 69. 82 g, sugar powder 22. 05 g,com oil 40. 68 g, baking powder 0. 66 g,eggpulp 25.00 g,salt 1.00 g.