基于响应面设计的藜麦酒糟饼干配方优化

Response Surface Design Optimization of Biscuit Formula Using Quinoa Distiller's Grains

为研发一种营养成分丰富的新型酥性饼干,以藜麦酿酒的副产物酒糟和低筋面粉为主要原料,黄油、小苏打、白砂糖和鸡蛋液为辅料,以感官评分为指标,采用单因素和响应面设计试验优化藜麦酒糟饼干的配方。结果表明,藜麦酒糟饼干的最佳配方:低筋面粉与藜麦酒糟质量比为2∶1,黄油添加量21%,白砂糖添加量15%,鸡蛋液添加量24%,此工艺条件下制备得到的饼干口感酥脆、质地细腻、营养均衡,感官评分达92.62分,产品理化和卫生指标符合国家质量安全标准,具有良好的工业化生产意义。

In order to develop a new type of crispy and nutritious biscuit using distiller's quinoa grains,a new formula was optimized using a single factor and response surface design.The ingredients assessed included quinoa distiller's grains,which were by-products of the quinoa distillation process,and low-gluten flour,butter,baking soda,white granulated sugar,and liquid egg as auxiliary materials.The formula were assessed using a sensory score index.The results showed that the best formula contained a ratio of low-gluten flour to quinoa distiller's grains of 2∶1 and 21%butter,15%sugar,and 24%liquid egg.The biscuits prepared using this formula were crispy,tasty,and nutritious and had a delicate texture and sensory score of 92.62.The physicochemical and hygienic indices of the final product met the national quality and safety standards and had a good industrial production significance.