响应面法优化荔浦芋头饼干工艺的研究

Optimization of Lipu Taro Biscuit Technology by Response Surface Methodology

以低筋面粉、荔浦芋头、玉米油等为原料制作芋头饼干,以感官评价为指标,进行单因素试验及响应面试验优化,并对最终产品进行理化检验测定。结果表明,4个单因素中对感官结果影响最大为芋头添加量,其次分别为泡打粉添加量、玉米油添加量、白砂糖添加量。通过响应面法预测得出的最佳配方为芋头添加量28.1%,玉米油添加量22.6%,白砂糖添加量22.3%,泡打粉添加量1.3%。用此配方做出的芋头饼干感官评分可达86.9分,拟合度好,酸价和过氧化值含量均符合国家标准。

Taro biscuits were made with low-gluten flour,lipu taro,corn oil,etc.,and sensory evaluation was used as an indicator to conduct a single factor experiment and optimize the response surface test,and to conduct physical and chemical testing of the final product.The results of the experiment were as follows:among the four single factors,the amount of taro had the greatest influence on the sensory results,followed by the amount of baking powder,corn oil,and white sugar added.The best formula predicted by the response surface method was:taro 28.1%,corn oil 22.6%,white sugar 22.3%,baking powder 1.3%.The sensory score of taro biscuits made with this formula can reach 86.9 points,with good fit,and the acid value and peroxide value content were in line with national standards.