黄豆风味酥性饼干的配方优化

Formula Optimization of Crisp Biscuit with Soybean Flavor

对黄豆风味酥性饼干的配方进行优化.以感官评分为主要评价指标,结合酥脆值,在黄豆粉、黄油、鸡蛋添加量单因素试验基础上,利用响应面法优化黄豆风味酥性饼干配方.结果显示,最优配方为以面粉为基数,白砂糖15%,小苏打1%,黄豆粉51.8%,黄油40.4%,鸡蛋25.2%.此时饼干酥脆值为3621.676±408.162,感官评分为87.4±2.07,香味浓醇,外观平整,口感酥脆.

In this paper,the formula of soybean flavor crisp biscuit with soybean was optimized.In this experiment,in addition to the crispness value,the sensory score was used as the main evaluation idex.On the basis of the single factor test of the amount of soybean powder,butter and egg,the response surface method was used to optimize the formula of crisp biscuit with soybean flavor.The optimal formula were as the following:Based on the flour,sugar 15%,baking soda 1%,soybean powder 51.8%,butter 40.4%,egg 25.2%.Under the optimal conditions,the biscuits crisp value was 3621.676±408.162,the sensory score was 87.4±2.07.The biscuit flavor was rich and mellow in flavor,smooth in appearance and crisp in taste.