响应面法优化花生藜麦饼干工艺配方研究

Optimization of Technological Formulation of Peanut Quinoa Biscuit by Response Surface Methodology

为满足现代消费者的健康消费需求,同时丰富饼干产品品种,以低筋面粉、花生粉、藜麦粉等为主要原料进行了花生藜麦饼干的工艺配方研究.通过以饼干的感官评分为指标,对花生粉添加量、藜麦粉添加量、黄油添加量、脱脂乳粉添加量进行了单因素试验,再以单因素试验结果为基础,使用Design-Expert 8.0.6软件设计BoxBehnken响应面法试验,对花生藜麦饼干的工艺配方进行了优化.结果表明,以低筋面粉量为基准,得到一种花生藜麦饼干的最优配方为花生粉26%、藜麦粉20%、黄油50%.用此配方制作的花生藜麦饼干外形完整、色泽均匀、口感酥脆、香气纯正、细密均一,具有良好的花生与藜麦风味.

In order to supply the healthy consumption demand of modern consumers and further enrich the product variety of the biscuit market, the peanut quinoa biscuit was made with low gluten flour, peanut flour, quinoa flour,butter and skim milk powder as main raw materials in this research. The sensory score of biscuits was taken as the evaluation index, and a single factor test was conducted on the supplemental amount of peanut powder, quinoa flour, butter and skim milk powder. Based on the results of the single factor test, a Box-Behnken response surface test was designed by using Desk-Expert 8.0.6 software. The technological formulation of peanut quinoa biscuit was optimized. The experimental results showed that the optimal formula of peanut quinoa biscuit was 26% peanut flour,20% quinoa flour and 50% butter, based on the total amount of low gluten flour. Under these conditions, the peanut quinoa biscuit was complete in appearance, uniform in color, crisp in taste, pure in aroma, fine and uniform in organization state, and had good flavor of peanut and quinoa.