响应面法优化胡萝卜山药儿童饼干配方

Response surface methodology to optimize the formula of carrot and yam biscuit for children

以低筋面粉、软化黄油、鸡蛋黄为主要原料,添加药食兼用食材平凉山药、胡萝卜、木糖醇,旨在研发适合儿童食用且具有健脾养胃,润肠护眼功能的酥性饼干。在单因素试验的基础上,采用Box-Behnken响应面法,以饼干的感官评分为考察指标,确定胡萝卜山药儿童饼干的最佳配方及生产工艺参数为:胡萝卜粉与山药粉质量比3∶1,木糖醇添加量26g,黄油添加量40g,鸡蛋黄添加量23g,在此配方工艺条件下得到胡萝卜山药儿童饼干的感官评分值为96.6,制得的饼干香甜酥松,风味独特,品质优良。

Using low-gluten flour,softened butter,and egg yolks as the main raw materials,adding Pingliang yam,both medicinal and edible ingredient,carrots,and xylitol,the aim is to develop a crisp that is suitable for children and has the functions of invigorating the spleen and stomach,and moisturizing the intestines and eyes. On the basis of the single factor test,the Box-Behnken response surface method was used,and the sensory score of the biscuits was used as the inspection index to determine the optimal formula and production process parameters of the carrot yam children’s biscuits :the quality ratio of carrot powder and yam powder was 3∶1,26 g of xylitol,40 g of butter,and 23 g of egg yolk. The sensory score of carrot and yam biscuits for children is 96.6 under this formula process. The prepared biscuits are sweet and crisp,unique in flavor,and good in quality.