响应面法优化藜麦南瓜酥性饼干配方

Response Surface Methodology to Optimize the Recipe of Quinoa Pumpkin Crisp Biscuit

采用藜麦、低筋面粉、南瓜、黄油、绵白糖为主要原料制作藜麦南瓜酥性饼干,以感官评价和酥脆性为指标,通过单因素试验研究藜麦粉、南瓜浆、黄油、绵白糖对饼干品质的影响,利用响应面法建立回归方程并以感官评分为指标优化藜麦南瓜酥性饼干中藜麦粉、南瓜浆、黄油、绵白糖的最适添加量,考察各因素及其交互作用对饼干品质的影响。结果表明,藜麦南瓜酥性饼干的最佳添加量(以100 g低筋面粉为基准)为藜麦粉18.9%、南瓜浆25.4%、黄油29.9%、绵白糖30.3%;其他辅料为鸡蛋6%、奶粉6%、小苏打1.5%、盐0.6%。所得产品表面、底部均无焦边且饼干整体呈金黄色,口感酥脆、甜度适宜。

Quinoa pumpkin crisp biscuits were prepared with quinoa, low gluten flour, pumpkin, butter and sponge white sugar as main raw materials. Sensory evaluation and crispness were taken as indicators. The effects of quinoa flour, pumpkin pulp, butter and sponge white sugar on biscuit quality were studied by single factor experiment. The regression equation was established by response surface method, and the addition amount of quinoa powder, pumpkin pulp, butter and sponge sugar in quinoa pumpkin crisp biscuits were optimized with sensory score as indicators. The influence of various factors and their interaction on biscuit quality was investigated. The results showed that the optimum addition amount of quinoa pumpkin crisp biscuits was 18.9% quinoa flour, 25.4% pumpkin pulp, 29.9% butter, and 30.3% spongy white sugar;The other supplements were 6% eggs, 6% milk powder, 1.5% baking soda, and 0.6% salt based on 100 g low gluten flour. The obtained product had no charred edges on the surface and bottom, and the biscuit was golden yellow as a whole, with crisp taste and suitable sweetness.