马齿苋黄豆粗粮饼干的研制

Development of Portulaca oleracea L.and Soy Coarse Grain Biscuits

以低筋面粉、马齿苋粉、黄豆粉、木糖醇为主要原料制作粗粮饼干,通过单因素试验分析马齿苋粉、黄豆粉和木糖醇添加量对饼干品质的影响。在此基础上,以饼干感官评分为指标,采用Box-Behnken响应面试验对饼干配方进行优化。结果表明:各因素的影响强弱顺序为:黄豆粉添加量>木糖醇添加量>马齿苋粉添加量,最优配方为马齿苋添加量1.8 g,黄豆粉添加量36.1 g,木糖醇添加量17.7 g。对最优配方进行验证试验,测得饼干感官评分为85.62,与预测值相符。

Low-gluten flour,Portulaca oleracea L.powder,soybean powder,and xylitol were used as the main raw materials to make coarse grain biscuits.The effect of the added amount of P.oleracea L.powder,soybean powder,and xylitol on the quality of the biscuits was analyzed by a single factor test.Using the cookie sensory score as indicator,the Box-Behnken response surface test was used to optimize the biscuit recipe.The order of influence of each factor was found to be soybean powder addition>xylitol addition>P.oleracea L.powder addition;with the optimal formula containing 1.8,36.1 g and 17.7 g of P.oleracea L.powder,soybean powder,and xylitol,respectively.The opitimal formula was tested,the sensory score of biscuit was 85.62,which was consistent with the predicted value.