响应面法优化紫薯黑米饼干的工艺研究

Optimization of the technology of purple sweet potato and black rice biscuits by response surface methodology

通过单因素试验和响应面法研究了紫薯粉、黑米粉、白砂糖的添加量对紫薯黑米饼干综合评分的影响.结果表明:紫薯黑米饼干的最优工艺配方为低筋面粉100 g、紫薯粉35 g、黑米粉20g、白砂糖45 g、黄油80 g、鸡蛋20 g、牛奶20 g、泡打粉1 g、食盐1 g、小苏打1 g.由此配方制作的紫薯黑米饼干色泽均匀、品质优良、酥脆可口,具有紫薯和黑米的独特香味.

Single factor experiment and response surface method were used to study the effect of purple sweet potato flour,black rice flour and white sugar on the comprehensive evaluation of purple sweet potato and black rice biscuits.The results showed that the optimal recipe for purple sweet potato black rice biscuits was as follows:low-gluten flour 100 g,purple sweet potato flour 35 g,black rice flour 20 g,white sugar 45 g,butter 80 g,eggs 20 g,milk 20 g,1 g baking powder,table salt 1 g,baking soda 1 g.The purple sweet potato black rice biscuits made with the formula had uniform color,good quality,crisp and ddelicious,and had the unique fragrance of purple sweet potato and black rice.