响应面试验优化芪健饼干的加工工艺研究

Optimization of processing technology of Qijian biscuits by response surface method

目的:研究芪健饼干的配方优化以及配料的添加量对饼干口感的影响。方法:以感官评分为指标,在单因素试验基础上,通过Box-Behnken试验设计,对椰子油、白糖以及由黄芪和党参等为主要材料提取的中药液3个因素进行生产工艺和配方优化。结果:芪健饼干最佳配料组成为低筋面粉100%、鸡蛋液40%、黄油30%、食盐0.5%、椰子油14.8%、白糖16.7%、中药液13.0%。结论:在此条件下制作的芪健饼干营养丰富,无中药味,椰香味突出,口感疏松。本试验可为党参、黄芪等中药在食品生产中的开发运用提供参考。

Objective:To study the optimum formulation of Qijian biscuits and the influences of the added amount of each ingredient on the taste of biscuits.Method:Sensory score was used as the index,and single factor test and Box-Behnken response surface analysis were applied to optimize the formulation for the three factors of coconut oil,white sugar and traditional Chinese medicine liquid extracted from Astragalus membranaceus and Codonopsis pilosulae.Results:The best formulation of Qijian biscuits was 100%low-gluten flour added 40%egg liquid,30%butter,0.5%salt,14.8%coconut oil,16.7%sugar and 13.0%traditional Chinese medicine liquid.Conclusion:The biscuits based on this formulation are rich in nutrition,with prominent coconut fragrance and loose taste,without the smell of Chinese medicine.This experiment provides references for the development and utilization of traditional Chinese medicine such as Astragalus membranaceus and Codonopsis pilosulae in food production.