赤藓糖醇曲奇饼干的响应面法优化工艺

Process Optimization of Erythritol Cookies by Response Surface Method

为开发新型低糖健康烘焙产品,拓展赤藓糖醇的应用领域,应用响应面分析方法,选择赤藓糖醇添加量、面团炀发时间及泡打粉添加量3个自变量因素,以曲奇饼干的感官评定综合得分为响应值,通过响应面优化分析,确定赤藓糖醇饼干的最佳工艺参数。结果表明:赤藓糖醇添加量为小麦粉用量的14.85%,面团炀发时间20.06min,泡打粉添加量为小麦粉用量的0.15%,制成品的感官评定综合得分最高,为89.89分。选取此参数组合进行验证试验,所得曲奇饼干形态完整、色泽金黄、口感酥脆、组织细密,感官评定综合得分为90.01分。

Three independent variable factors including erythritol addition amount,paste fermentation time and baking powder addition amount were selected by using RSM and the optimal processing parameters of erythritol cookies were determined by using comprehensive score of cookies sensory valuation as the response value and RSM analysis to develop new less sugar and healthy bakery products and expand the application area of erythritol.Result：The comprehensive score in sensory evaluation of erythritol cookies under the optimal processing conditions of 14.85% erythritol addition amount,20.06 min paste fermentation time and 0.15% baking powder addition amount is up to 89.89.The verification test of the optimal processing conditions shows that erythritol cookies has the advantages of integrity form,golden yellow color,crisp taste and fine tissue and the comprehensive score in sensory evaluation of erythritol cookies reaches 90.01.