响应面法优化藜麦松露酒糟曲奇饼干工艺

Optimization of Quinoa Truffle Distiller's Grains Cookies by Response Surface Methodology

以感官评分作为考察指标,选择藜麦松露酒糟粉、黄油、糖粉的添加量为因素进行单因素试验,在此基础上进行响应面试验优化藜麦松露酒糟曲奇饼干的工艺配方研究,并对其进行理化指标和质构特性测定。结果表明最佳配方:以藜麦松露酒糟粉和低筋小麦粉的总量100 g为基准,藜麦松露酒糟粉添加量33.3%,黄油添加量30.1%、糖粉添加量为26.2%。所得藜麦松露酒糟曲奇饼干呈杂粮麸皮色,边缘略带焦黄,颜色均一有光泽,酒糟香味浓郁,口感酥脆,甜而不腻。

The sensory score was used as the evaluation index,and the addition of quinoa truffle distiller's grain flour,butter,and powdered sugar were selected as factors for single factor testing.Response surface testing was carried out to optimize a production formula for quinoa truffle distillers grain cookies.The cookies'physical and chemical indices and texture characteristics were determined.The results showed that the best formula utilized 100 g of quinoa truffle distiller's grain flour with low-gluten wheat flour,at a ratio of 33.3%quinoa truffle distiller's grain flour,30.1%butter,and 26.2%powdered sugar.The quinoa truffle distiller's grain cookies were of coarse grain color,with slightly burnt yellow edges,uniform luster,rich distiller's grain flavor,and crisp,sweet,non-greasy taste.