响应面试验优化牛肝荞麦复合营养酥性饼干的制备工艺

Response Surface Test Optimization of Bovine Liver Buckwheatthe Preparation Technology of Compound Nutrition Crisp Sex Biscuits

为开发一种牛肝荞麦复合酥性饼干。本试验以感官评价综合得分为评价指标,选择牛肝添加量、荞麦添加量、黄油添加量、小苏打添加量四个工艺条件进行单因素试验,在此基础上,通过四因素三水平的Box-Behnken响应面分析法优化牛肝荞麦复合营养酥性饼干的制备工艺条件。结果显示,最优制作条件为牛肝、荞麦、黄油与小苏打配比比例为13.46:35.54:33.43:1.06。在此制作条件下,得到的饼干表面光滑、色泽良好、口感酥松、组织细腻、香味纯正,饼干感官评分可达到98.49,验证试验饼干感官评分为98.25,表明试验结果与软件优化结果相符。

For the development of a bovine liver buckwheat complex biscuits. In this study, the comprehensive evaluation of sensory evaluation was used as the evaluation index. Four factors, including the amount of bovine liver, the amount of buckwheat, the amount of butter and the content of baking soda, were studied. On the basis of the four factors, three levels of Box Optimization of the preparation conditions of bovine liver and buckwheat compound nutritive biscuit by response surface analysis. The result shows that the optimal mixture ratio of beef liver,buckwheat, butter and baking soda is 13.46：35.54：33.43：1.06. At this time,we can get a kind of new biscuit with smooth surface, good in color, crispy, exquisite and pure taste. Under this condition,the sensory score of biscuit can attain 98.49. The sensory score of biscuit in this experiment is 98.25. which shows that the result of experiment match up with the result of software optimization.