响应面-主成分分析法优化马铃薯饼干配方

Optimization of Potato Biscuits Technology by Response Surface Methodology and Principal Component Analysis

为提高马铃薯的综合利用价值,以低筋面粉、马铃薯全粉为主要原料,采用单因素和Box-Behnken的实验设计,响应面结合主成分分析法优化马铃薯饼配方。结果表明:马铃薯饼干的最佳配方为低筋面粉与马铃薯全粉的质量比7∶3,黄油45%,白砂糖25%;在此条件下获得的马铃薯饼干的综合得分值为0.7773,与理论综合评分值0.7818接近。说明响应面结合主成分分析法优化主成分分析法对马铃薯饼干的品质的综合优化具有较好的效果。

To improve the comprehensive utilization value of potato granules, wheat flour and potato granules were used as main raw materials. The single factor and Box- Behnken experimental design, response surface analysis （RSA）and principal component analysis（ PCA）were used to optimize the formula of potato biscuits in this paper.The results showed that the best comprehensive score for the process parameters were as follows：Quality ratio of low-gluten flour to potato whole flour was 7： 3, butter 45 %, white granulated sugar 25 %.The actual measured value was 0.7773, which was consistent with the model predicted value was 0.7818. In conclusion, the application of principal component analysis combined with response surface mothod was effective in the optimization of potato biscuits.