摘要
该文研究了槐花饼干的配方及加工工艺,考察了槐花粉、白砂糖和油脂的添加量对饼干感官品质的影响。在单因素试验的基础上,应用响应曲面分析法对主要因素进行优化,确定了槐花饼干最佳配方:面粉50g,槐花粉用量7.5g,白砂糖用量7.6g,油脂用量10.6g,水用量22.5g,小苏打0.35g,碳酸氢铵0.2g,磷脂0.5g,食盐0.2g,甜味剂2.5g。
The objective of this study was to investigate the effect of the powder of Flos Sophorae,sugar and oil addition on the quality of biscuit and explore the formula of their composite.Based on single-factor experiments,we introduced Box-Benhnken center united experiment design and Response Surface Methodology to filtrate the optimum conditions for the quality of Flos Sophorae biscuits.The obtained data indicated that the favourable formula can be achieved.h contains ingredients like 50g of wheat flour, 7.5g of Flos So- phorae powder, 7.6g of sugar, 10.6g of dietary oil （serve as emulsifier）, 22.5g of drinking water, 0.35g of NaHCO3,0.2g of NH4HCO3,0.5g of phosphatide,0.2g of salt （sodium chloride） and 2.5g of xylitol （serve as sweetener）.
出处
《安徽农学通报》
2014年第21期110-114,共5页
Anhui Agricultural Science Bulletin
基金
苏州市应用基础研究计划(SYN201329)
校创新成果项目(2013SZDCC09)
关键词
槐花饼干
响应曲面分析
加工工艺
最佳配方
Flos Sophorae biscuits
Response surface methodology
Processing
Favourable formula
