响应面法在麦麸膳食纤维饼干研制中的应用

Application of Response Surface Methodology in Development of Wheat Bran Dietary Fiber Biscuit

采用炒制法对麦麸进行脂肪酶钝化处理,通过正交试验确定最佳处理条件。采用Box-Behnken设计试验,以黄油、白砂糖、麦麸、鸡蛋添加量为自变量,以麦麸膳食纤维饼干感官评价得分为因变量,考察各因素交互作用对响应值的影响,通过响应面分析法优化麦麸膳食纤维饼干配方,研制富含膳食纤维的保健功能饼干。结果表明,麦麸脂肪酶钝化处理最佳条件为5 min,320℃,6 kg;麦麸膳食纤维饼干最佳配方为面粉100 g,黄油34.97 g,白砂糖30.12 g,麦麸19.71 g,鸡蛋8.17 g,淀粉8 g,奶粉1 g,碳酸氢钠0.9 g,碳酸氢铵0.5 g,食盐0.5 g,卵磷脂0.2 g;烘焙参数为面火230℃,底火180℃,烘焙6 min。

The development of dietary fiber biscuit is introduced in this experiment by adding wheat bran as the raw material. The wheat bran lipase passivated using stir-fried method. The optimum treatment conditions are determined by orthogonal test. Box-Behnken Design is used in the experiment, adding proportion of butter, sugar, wheat bran, egg as independent variables, and the sensory evaluation score of wheat bran biscuit as the dependent variable. The influence of the interaction of the independent variables on the response value is investigated. The formula of wheat bran biscuit is optimized by response surface methodology. The results show that the optimum conditions of pretreatment of wheat bran by orthogonal experimental method are 5 min, 320℃, 6 kg. The optimum formula are flour 100 g, butter 34.97 g, sugar 30.12 g, wheat bran 19.71 g, egg 8.17 g, starch 8 g, milk powder 1 g, sodium bicarbonate 0.9 g, ammonium hydrogen carbonate 0.5 g, salt 0.5 g, lecithin 0.2 g. Baking conditions are surface fire 230℃, bottom fire 180℃, baking time 6 min.