摘要
在单因素试验的基础上,以模糊感官评分结果为响应面值,通过Box-Behnken试验设计考察绿茶粉、黄油茶油比、糖粉、鸡蛋交互作用对绿茶茶油酥性饼干的影响。试验结果表明,以低筋粉100%,绿茶粉3.09%、黄油茶油比为2.14∶1、糖粉45%、鸡蛋30%方法制备的绿茶茶油酥性饼干具有优异的感官和质构品质,说明经响应面优化的产品配方对实际生产具有较好的指导意义。
Based on the single-factor experimental design,the response surface results were valued by fuzzy sensory scores,and the interactions between the amount of green tea powder,butter and Camellia oil ratio,sugar and egg liquid to the sensory quality of cookie were examined by Box-Behnken experimental design,and the formulation was optimized by response surface methodology.The experimental results showed that the best formulation of cookie was:low-gluten wheat flour 100%,green tea powder 3.09%,butter and Camellia oil ratio2.14:1,sugar45%,egg liquid 30%.And the texture quality was excellent,which indicated that the product formula based on fuzzy evaluationresponse surface optimization had a good guiding significance for reality.
作者
黄典亮
周晓雨
戴瑞
李杰
王敬涵
HUANG Dianliang;ZHOU Xiaoyu;DAI Rui;LI Jie;WANG Jinghan(College of Leisure and Health,Guilin Tourism University,Guangxi GuiLin 541006,China)
出处
《食品工程》
2023年第1期28-33,共6页
Food Engineering
基金
桂林旅游学院2019年度校级课题(2019F01、2019B01)
桂林旅游学院大学生创新创业训练项目(202111837016、202111837017、S202211837078、202211837020X)。
关键词
绿茶粉
茶油
响应面法
酥性饼干
green tea
camellia oil
cookies
response surface
cookies
