响应面法优化刺梨曲奇饼干配方

Optimization of Formulation of the Roxburgh rose Cookies by Response Surface Analysis

以低筋面粉、刺梨汁、黄油、糖粉、鸡蛋为主要原料,以产品的色泽、风味、质构为感官评价指标,利用单因素和响应面试验,优化刺梨曲奇饼干的配方。结果表明,优化后低筋面粉质量100%,刺梨汁添加量为29.86%,黄油的添加量为56.74%,糖粉的添加量为40.68%,蛋液的添加量为14.72%,制得的刺梨曲奇饼干色泽均匀,具有特殊的刺梨酸味,甜度适中,且感官评价得分达到89.31分。产品的干燥失重为3.09%,蛋白质含量为11.7 g/100 g,脂肪含量为26.2 g/100 g,过氧化值为0.14 g/100 g,酸价为1.4 mg/g,以上指标均符合国家标准饼干质量通则(GB/T 20980-2021)要求。与市售的三款饼干相比,本研究所制备的刺梨曲奇饼干硬度和酸度均显著高于(P<0.05)其余三款饼干,刺梨生产企业可以根据其目标消费群体对饼干硬度和酸度的要求,进行相应的市场推广。

Low-gluten flour,Roxburgh rose juice,butter,sucrose and egg were taken as the raw materials,the color,flavor and texture were taken as the indicators of sensory test,the optimal of formulation of Roxburgh rose cookies were investigated by the single factor experiments and response surface analysis.Results showed that,the optimal formulation of Roxburgh rose cookies was as followings:The amounts of low-gluten flour,Roxburgh rose juice,butter,sucrose and egg were 100%,29.86%,56.74%,40.68%and 14.72%,respectively.The Roxburgh rose cookies,which was produced by the above optimal formulation,had the uniform color,special sour flavor of Roxburgh rose,moderate sweet.The Roxburgh rose cookies achieved 89.31 scores in the sensory test.The drying loss,protein content,total lipid content,peroxide value,acid value of Roxburgh rose cookies were 3.09%,11.7 g/100 g,26.2 g/100 g,0.14 g/100 g,1.4 mg/g,respectively.All the above indexes met the requirements of National Standard of China General Rules for Biscuit Quality(GB/T 20980-2021).Compared with the three famous commercial cookies,the hardness and acidity of Roxburgh rose cookies were significantly higher(P<0.05).The Roxburgh rose enterprise could do the market promotion,based on the requirements of their target consumer group.