响应面法优化红茶燕麦曲奇制备工艺

Optimization by Response Surface Methodology of Preparation Process of Black Tea Oat Cookie

为提高曲奇产品的营养功能性,改善膳食结构及风味,以燕麦粉及红茶等为原辅料,制备红茶燕麦曲奇饼干。在单因素试验的基础上,采用响应面法对红茶燕麦曲奇的制备工艺进行优化。结果表明,产品最佳制备工艺为:小麦粉与燕麦粉质量比为5.5∶1,红茶粉添加量4.6%(以小麦粉与燕麦粉总质量计,以下同),木糖醇添加量15%,黄油添加量36%,脱脂乳粉添加量12%,面火温度180℃,底火温度160℃,烘烤时间22 min。质构分析结果表明,添加燕麦粉及红茶粉后,曲奇饼干的硬度、咀嚼性及脆性增加,黏着性和弹性降低。按照最佳工艺制作的曲奇口感酥脆,具有燕麦香气及红茶香,研究结果可为该产品市场化提供参考。

In order to improve the nutritional function of cookie products,improve the dietary structure and flavor,oatmeal powder and black tea were used as the original auxiliary materials.On the basis of single-factor test,the response surface method was used to optimize the preparation process and formula of black tea oatmeal cookies.The results showed that the best preparation process was the mass ratio of wheat flour to oat flour addition of 5.5∶1,black tea addition of 4.6%(on basis of total amount of wheat flour and oat flour of 100%,similarly hereinafter),xylitol addition of 15%,butter addition of 36%,skim milk addition of 12%,the surface temperature of 180℃,the bottom fire temperature of 160℃,and the baking time was 22 min.Texture analysis showed that after adding oat powder and black tea powder,the hardness,chewability,and brittleness of cookies were increased,while the adhesion and elasticity were decreased.The cookies made under the best process had crispy taste,oatmeal aroma and black tea aroma,which provided a reference for the marketization of the product.