基于主成分分析法优化青稞马铃薯夹馅酥饼的加工工艺

Optimization of Processing Technology of Hulless Barley Potato Stuffing Pastry Based on Principal Component Analysis

以青稞全粉、马铃薯、黄油、皮馅比为影响因素,以酥饼的质构特性、色差特性、比容的规范化主成分综合评分为评价指标,通过L9(3^4)正交设计优化青稞马铃薯夹馅酥饼的最优工艺。试验结果表明,各个因素对青稞马铃薯夹馅酥饼品质影响的大小顺序依次是:A马铃薯添加量>C青稞添加量>B黄油添加量>D皮馅比;青稞马铃薯夹馅酥饼的最佳配方为:马铃薯泥添加量30%,黄油添加量55%,青稞添加量8%,皮馅比例6︰4。

The addition of whole hulless barley flour,potato and butter,and proportion of skin and filling were used as influence factor,and the standardized scores of textural property,color aberration and specific volume of the pastry were used as evaluation indicators to optimize processing technology of hulless barley potato stuffing pastry by L9(3^4)orthogonal design.The experimental results showed that the effect of various factors on the quality of hulless barley potato filling pastry was in order:A potato addition>C barley addition>B butter addition>D skin filling ratio;the best formula for the pastry was as follows:mashed potato 30%,butter 55%,hulless barley 8%,skin filling ratio 6︰4.