响应面法优化超微绿茶粉制作曲奇饼干关键配方

Response Surface Optimization on Formulation of Cookie Made with Ultramicro Green Tea Powder

【目的】优化超微绿茶粉曲奇饼干配方,为茶叶精深加工开发终端产品提供思路。【方法】对超微绿茶粉、糖粉、黄油的添加量进行单因素试验,通过感官审评对其进行质量评价,确定3个因素添加量的优化范围。在单因素试验基础上,采用Box-Behnken试验设计,进行3因素3水平响应面优化设计,共17组处理,考察超微绿茶粉、糖粉、黄油的添加量对超微绿茶粉曲奇饼干感官审评的影响,确定超微绿茶粉曲奇饼干的配方,并对优化配方加工的饼干进行感官评价、理化指标检测、质构评价。【结果】超微绿茶粉制作曲奇饼干的配方为:以总粉(低筋小麦粉+超微绿茶粉)100 g即100%计,蛋液添加量15%,柠檬汁1%,超微绿茶粉3.0%,黄油84.4%,糖粉25.9%,烘焙上火温度170℃,下火温度150℃,时间20 min。在此条件下加工的超微绿茶粉曲奇饼干,感官审评得分85.36分,风味较好。经质构仪分析,饼干的硬度为578.44 g,酥性为626.46 g·s。经检测,饼干的各项理化指标均符合国标要求。【结论】采用响应面法得出了超微绿茶粉曲奇饼干最优的关键配方,可用于规模化生产,为茶叶精深加工开发茶食品、缓解茶产业供需矛盾提供新的思路。

【Objective】A formula for making cookies using ultramicro green tea powder as an ingredient was optimized.【Method】A single factor experiment was conducted to define the recipe including the ultramicro green tea powder,butter,and powdered sugar for making cookies evaluated by a sensory panel.A 3-factors Box-Behnken test was designed to optimize the amount of each ingredient based on the results of sensory evaluation,and the physical,and chemical properties of the cookies with the optimum crecipe were deteceted.【Result】The cookies baked in an air oven with an overhead temperature of 170℃and a underneath temperature of 150℃for 20 min,received a high sensory evaluation score of 85.36 with 100%of total flour(low-gluten wheat flour+ultramicro green tea powder),15%of the additive amount of egg liquid,1%of lemon juice,3.0%of ultramicro green tea powder,84.4%of butter,and 25.9%of powdered sugar.Measured by a texture analyzer,the cookies had the indices in line with the national standards on hardness of 578.44 g and on crispness of 626.46 g·s.【Conclusion】The cookie made with an optimized formula was well received by the sensory panel with acceptable instrumental texture measurements.It was considered suitable for mass producing a value-added product of green teas.