响应面法优化核桃牛轧糖制作工艺

Optimization of the processing technology of walnut kernel nougat by response surface methodology

为探究核桃牛轧糖制作工艺,以核桃仁为主要原料,糖(白砂糖和麦芽糖浆)、鸡蛋白、黄油等为辅料,以感官评价为标准,通过单因素试验确定工艺优化初步范围,然后采用BoxBehnken响应面设计法,得出核桃牛轧糖最优工艺配方:白砂糖与麦芽糖浆质量比为0.38∶1,核桃仁添加量为19.67%,鸡蛋白添加量为8.27%,黄油添加量为2.99%,以此配方制作核桃牛轧糖,感官评价分数达82.46分,色泽光亮,香气自然、浓郁,核桃风味良好。

To explore the processing technology of walnut kernel nougat, with walnut kernel as principal raw material, sugars（white granulated sugar and maltose syrup）, egg white and butter were used as auxiliary materials to prepare walnut kernel nougat. Sensory evaluation was used as evaluation criterion, the formula was determined by the single factor test, and the optimum formula was confirmed by Box-Behnken design and response surface methodology. The results showed that the mass ratio of white granulated sugar to maltose syrup was 0.38 ∶ 1, the proportion of walnut kernel, egg white, butter was 19.67%, 8.27%, 2.99%, respectively. With this formula, the sensory eraluation score of the walnut kernel was 82.46, the color was bright, the aroma was natural and rich, as well as the walnut kernel flavor was good.