响应面法优化低糖紫薯鹰嘴豆饼干配方研究

Optimization of Formula of Low-Sugar Purple Sweet Potato Chickpea Biscuit by Response Surface Methodology

以低筋面粉、紫薯粉、鹰嘴豆粉等为主要原料,使用赤藓糖醇代替蔗糖,研发一款低糖紫薯鹰嘴豆饼干。以感官评分作为评价指标,以单因素试验和响应面试验作为配方优化试验,得出低糖紫薯鹰嘴豆饼干的最佳配方为低筋面粉400 g、紫薯粉50 g、鹰嘴豆粉50 g、黄油292 g、赤藓糖醇124 g、食盐6 g、鸡蛋液30 g、核桃碎100 g和小苏打2 g。此配方生产的低糖紫薯鹰嘴豆饼干色泽呈淡紫色、组织细腻均匀、口感香甜酥脆,具有紫薯与鹰嘴豆相结合的独特风味,饼干品质与营养俱佳,适合推广。

A low-sugar purple sweet potato chickpea biscuit was developed with low-gluten flour,purple sweet potato flour and chickpea flour as main raw materials and erythritol as substitute for sucrose.The formula was optimized through single factor test and response surface test with sensory score as evaluation index,the best formula of low sugar purple sweet potato chickpea biscuit is low gluten flour 400 g,purple sweet potato flour 50 g,chickpea flour 50 g,butter 292 g,erythritol 124 g,salt 6 g,egg liquid 30 g,chopped walnuts 100 g and bicarbonate 2 g.The low-sugar purple sweet potato chickpea biscuit produced by this formula is light purple in color,fine and uniform in texture,sweet and crisp in taste,and has the unique flavor of the combination of purple potato and chickpea.