响应曲面法优化荷叶饼干的配方工艺研究

Research on Formula Technology of the Optimization of Lotus Leaf Biscuit by Response Surface Method

研究一种新型荷叶饼干,可以提高烘焙食品的保健性和营养性。通过预实验确定荷叶水作为添加状态,并在面火180℃,底火150℃,烘烤25 min的烘烤条件下,研究荷叶水、黄油、牛奶、糖粉的添加量对产品感官评分的影响,经过单因素试验和响应面实验得出荷叶饼干的最佳配方为:荷叶水添加量29 m L/150 g,黄油添加量51 g/150 g,牛奶添加量30 m L/150 g,糖粉添加量60 g/150 g,(150 g为面粉质量),由此制得的荷叶饼干感官评分可达10.3分。

A new type of lotus leaf biscuit was studied, which can improve the health care performance and nutrition of baked food. The effects of added state of lotus leaf were studied and finally the lotus leaf water was determined as added state. Under the baking conditions ： 180℃ for surface fire, 150℃ for bottom fire and 25 min for baking time, the adding amount of lotus leaf water , butter, milk and powdered sugar were determined as influence factors through single factor experiments and response surface design to find out the opti- mum formula of lotus leaf biscuit. The results were that the adding amount of lotus leaf water was 29 mL/150 g, the adding amount of butter was 51 g/150 g, the adding amount of milk was 30 mL/150 g and the adding amount of powdered sugar was 60 g/150 g（ 150g was flour quality）. The sensory score of lotus leaf biscuits madding by the optimum formula was 10.3.