响应面法优化芸豆椰香酥性饼干配方

Optimization of formula of kidney bean and coconut short biscuit by response surface methodology

中文关键词:  芸豆粉  椰粉  酥性饼干  响应面法  配方

英文关键词:kidney bean powder  coconut powder  short biscuit  response surface methodology  formula

中文摘要:

      目的 运用响应面法优化芸豆椰香酥性饼干配方。方法 采用芸豆粉、椰粉和低筋面粉为主要原料, 以感官评价为指标, 利用单因素和响应面实验优化芸豆椰香酥性饼干的最佳配方。利用质构分析实验和国家标准法测定产品的质构特性和理化微生物指标。结果 芸豆椰香酥性饼干的最佳配方为: 以低筋面粉质量为基准, 芸豆粉4%、椰粉8%、黄油34%、白砂糖16%、鸡蛋25%、奶粉10%、小苏打2%、盐1%。最优配方下制备的芸豆椰香酥性饼干的硬度、弹性、酥脆性和咀嚼性等质构指标与市售酥性饼干相比差异不显著(P>0.05), 达到了对酥性饼干质构特征的标准, 且符合国家标准对饼干理化指标和微生物限量的要求。结论 本研究得到的芸豆椰香酥性饼干色泽均匀、口感细腻酥松、营养均衡、具有芸豆和椰子特有的风味, 为酥性饼干的开发提供了理论依据。

英文摘要:

      Objective To optimize the formula of kidney bean and coconut short biscuit by response surface methodology. Methods The kidney bean powder, coconut powder, and cake flour were the main raw materials. Using sensory evaluation as indicators, the optimal formula of kidney bean and coconut short biscuit was optimized by single factor and response surface test. The texture characteristics and physicochemical microbial indexes of the products were determined using the texture analysis test and national standard methods. Results The optimal formula of kidney bean and coconut short biscuit was as follows: Based on the weight of cake flour kidney bean powder 4%, coconut powder 8%, butter 34%, white sugar 16%, egg 25%, milk powder 10%, baking soda 2%, and salt 1%. Kidney bean and coconut short biscuit prepared under the optimal formula had no significant difference in hardness, elasticity, crispness and chewiness compared with commercial short biscuit (P>0.05), reached the standard of short biscuit texture characteristics, and met the requirements of national standard for biscuit physicochemical indexes and microbial limit. Conclusion The kidney bean and coconut short biscuit obtained in this study has uniform color, delicate and crisp taste, balanced nutrition, unique flavor of kidney bean and coconut, which provides a theoretical basis for the development of short biscuit.