响应面法优化芦竹苏打饼干的研制

Optimizing the Development of Arundo donax Soda Cracker by Response Surface Methodology

该文在饼干中添加芦竹并测定产品的3种特征成分。首先进行单因素试验,然后筛选影响较大的因素进行响应面法优化,从而确定最佳工艺参数,最后测定芦竹苏打饼干和未添加芦竹苏打饼干中蛋白质、粗纤维和黄酮含量并进行对比。结果表明:芦竹苏打饼干各因素的最佳配比为低筋面粉为77.97 g/100 g时,芦竹粉为7.03 g/100 g、酵母为1.93 g/100 g、食用油为14.33 g/100 g、小苏打为0.79 g/100 g,制出的饼干口感疏松,表面有光泽,含芦竹清香味,品质最佳。营养成分分析表明:芦竹苏打饼干较未添加芦竹苏打饼干蛋白质、粗纤维、黄酮三者成分分别提高了1.67%、2.08%、0.1%。

This paper was mainly about the development of Arundo donax crackers and analysis of three nutrient components.On the basis of single-factor experiments,the optimum parameters were determined by the response surface method(four factors and three levels).The protein,crude fiber and flavonoid content in Arundo donax soda crackers and not added Arundo donax soda cracker were measured and compared.The results showed that when the content of low-gluten flour was 77.97 g/100 g,the asparagus powder 7.03 g/100 g,yeast 1.93 g/100 g,the edible oil 14.33 g/100 g and the baking soda 0.79 g/100 g.The biscuits was loose and shiny,with a asparagus flavor and best quality.Analysis of nutritional compositions showed that the contents of protein,crude fiber and flavonoids in Arundo donax soda crackers increased by 1.67%,2.08%and 0.1%than that of not added Arundo donax soda cracker.