响应面优化叠鞘石斛酥性饼干配方及其淀粉消化特性研究

Optimizing Formula of Dendrobium denneanum Kerr.Crisp Biscuits by Response Surface Methodology and Its Starch Digestibility

以叠鞘石斛为原料通过单因素试验与响应面优化试验获得一种叠鞘石斛酥性饼干的最佳制作配方,并结合体外模拟淀粉消化特性试验对饼干进行估计血糖生成指数(estimate Glycemic index,eGI)的计算;试验得到的最佳制作配方为石斛粉9.51 g,白砂糖30.00 g,玉米淀粉2.12 g,黄油55.00 g,全脂奶粉7.50 g,鸡蛋液32.00 g,食盐1.00 g,小苏打0.50 g,水10.00 g,低筋面粉100.00 g,此时饼干eGI<70,是一款中GI的酥性饼干。

Through single factor experiment and response surface optimization experiment to obtain the best recipe of making Dendrobium denneanum Kerr.crispy biscuits by using the dry stem powder of Dendrobium denneanum Kerr.as the raw material;And the estimated glycemic index(eGI)was performed on the biscuits through simulating starch digestibility experiments in vitro;In the result,the best recipe was Dendrobium denneanum Kerr.powder 9.51 g,white sugar 30.00 g,corn starch 2.12 g,butter 55.00 g,whole milk powder 7.50 g,egg liquid 32.00 g,salt 1.00 g,baking soda 0.50 g,water 10.00 g,low-gluten flour 100.00 g;And the eGI of biscuit is less than 70 under the best preparation formula,which is a medium GI crisp biscuit.