响应面法优化大豆纤维蔓越莓饼干配方研究

The Formula Optimization of Soy Bean Dregs Fiber and Cranberry Biscuit with Response Surface Methodology

以低筋面粉、大豆纤维粉、蔓越莓为主要原料,探究大豆纤维蔓越莓饼干的最佳配方。在单因素试验明确面料质量比、油糖质量比、蔓越莓添加量对大豆纤维蔓越莓饼干感官评分影响的基础上,按Box-Behnken设计试验,采用响应面分析法建立二阶多项式非线性回归方程和数值模型,并优化大豆纤维蔓越莓饼干配方。结果表明,大豆纤维蔓越莓饼干最佳配方:面料质量比为4.38∶1,油糖质量比为1.59∶1,蔓越莓添加量15.90 g,优化后验证试验的感官评分为91.65分(n=3),与预测值92.91分接近,偏差为1.37%,可以用于大豆纤维蔓越莓饼干配方的理论预测。此配方下的饼干不仅具有良好的酥脆性,还兼具有大豆纤维、蔓越莓和黄油的风味,品质最优。

It took low-gluten flour,soy bean dregs fiber and cranberry for the main raw material to exploring the optimal formulation of the soy bean dregs fiber and cranberry biscuit. Based on the single factor experiments which had clearly identified quality ratio of flour and soy bean dregs fiber,quality ratio of oil and sugar,the amount of cranberry addition on the sensory score effect of soy bean dregs fiber and cranberry biscuit,according to the Box-Behnken design method,it introduced response surface methodology to establish the nonlinear second order polynomial regression equation and numerical model for the optimized recipe of soy bean dregs fiber and cranberry biscuit. Result showed that the optimum formula of soy bean dregs fiber and cranberry biscuit was the quality ratio of flour and soy bean dregs fiber 4.38 ∶ 1,quality ratio of oil and sugar 1.59 ∶ 1,the amount of cranberry addition 15.90 g,the sensory score of optimized verification test up to 91.65（n=3）,which was close to the predicted value（92.91）,deviation was 1.37 %. This model can be used for soy bean dregs fiber and cranberry biscuit formula theoretical prediction. It not only has good crisp,but also has soy bean dregs fiber,cranberries and butter flavor in this formulation of the best quality.