响应面优化辣木核桃蛋白能量棒配方

Response Surface Optimization of Moringa Walnut Protein Energy Bar Formula

以核桃、辣木粉等为原料,开发辣木核桃蛋白能量棒配方。在单因素试验基础上,通过Box-Behnken响应面优化设计,以感官评分为评价指标,对辣木核桃蛋白能量棒配方进行优化。结果表明,辣木核桃蛋白能量棒最佳配方为复配低聚果糖添加量40 g,复配核桃粉添加量39 g,辣木叶粉添加量11 g。以上工艺加工的辣木核桃蛋白能量感官评分为86.02±0.12分,相关理化卫生指标均符合标注要求,是一款极具风味的特色新产品。

Develop Moringa walnut protein energy bar formula with walnuts and moringa powder as raw materials.On the basis of single factor experiments,the formula of Moringa walnut protein energy bar is optimized by Box-Behnken response surface optimization design,and sensory scores are used as evaluation indicators.The results show that the best formula for Moringa walnut protein energy bar is 40 g of compound oligosaccharides,39 g of compound walnut powder,and 11 g of Moringa leaf powder.The energy sensory score of Moringa walnut protein processed by the above process is 86.02±0.12 points,and the relevant physical,chemical and hygienic indexes meet the labeling requirements.It is a new product with great flavor.