基于响应面法的“滁荞”曲奇饼干配方优化

Formulation Optimization of“Chuqiao”Cookies Based on Response Surface Method

将滁菊添加到曲奇饼干制作过程中,以木糖醇代替白砂糖,荞麦面粉代替部分低筋面粉,研发出“滁荞”曲奇。以感官评分和质构数据为指标,通过单因素试验和响应面试验确定“滁荞”曲奇饼干最优配方。结果表明,“滁荞”曲奇饼干最佳工艺配方为黄油100 g、鸡蛋1个、低筋面粉94 g、泡打粉2 g、木糖醇47 g、荞麦面粉66 g、滁菊粉4 g。按此方法加工制成的“滁荞”曲奇饼干感官品质优良,具有滁菊清香。

In this paper,Chuzhou chrysanthemum is added to the production process of cookies,xyli-tol instead of white sugar,buckwheat flour instead of part of low gluten flour,developed"Chuqiao"cookies.Taking sensory score and texture data as the indicators,the optimal formula of"Chuqiao"cookies was determined through single factor experiment and response surface experiment.The results show that the best formula of“Chuqiao”cookies is:100 g butter,1 egg,and 94 g low gluten flour,2 g baking powder,xylitol 47 g,66 g buckwheat flour,4 g chuulin.According to this method made of“chuqiao”cookies dry good sensory quality,with chu chrysanthemum fragrance.