响应面法优化高粱沙琪玛配方工艺研究

Study of Optimization of Caramel Treats Formula Process with Sorghum Flour by Response Surface Methodology

为确定高粱沙琪玛的最佳配方工艺,以混合粉(高粱粉、谷朊粉、高筋粉)、鸡蛋、酵母粉和沙琪玛专用改良剂为主要原料,通过单因素试验确定主要原料的大致区间,采用Box-Behnken设计,将主要原料分别设置不同梯度,以感官评分为响应值,通过响应面法将配方工艺进一步优化,进而确定混合粉的比例、酵母粉添加量、鸡蛋添加量和沙琪玛专用改良剂添加量的最佳参数。结果表明,高粱沙琪玛的最佳配方工艺条件为高粱粉∶谷朊粉∶高筋粉三者质量比为27.88∶22.12∶50,酵母粉添加量0.37%,鸡蛋添加量51.31%,沙琪玛专用改良剂添加量0.21%。优化工艺后制成的沙琪玛色泽乳黄,口感浓郁香甜,质地酥软,入口即化,具有高粱的独特风味。质构分析可得高粱沙琪玛咀嚼性较好,韧性增加。

This study aimed at exploring the best formula process of caramel treats with sorghum flour.Sorghum flour,gluten flour and high gluten flour were used as the main raw materials,with eggs,yeast and special modifier to produce new caramel treats.The approximate range of the main raw materials was determined by single factor experiment,Box-Behnken design was adopted to optimize caramel treats processing,the main raw materials were set with different gradients respectively,the sensory evaluation was taken as the response value,the results was analyzed by response surface method,so as to determine the optimal parameters of the proportion of mixed powder,amount of yeast powder,amount of egg and amount of special modifier.The results showed that the best process for sorghum caramel treats was that the ratio of sorghum flour and gluten flour and high gluten flour was 27.88∶22.12∶50,yeast powder was 0.37%,egg was 51.31%,caramel treats special modifier was 0.21%.After optimizing the process,the caramel treats was milky yellow in color,sweet in taste,the texture was soft,melting in the mouth,and had the sorghum flavor.The chewability and toughness of caramel treats were improved by texture analysis.