响应面法优化红小糯高粱曲奇饼干工艺研究

Study on the optimization of the process of red glutinous sorghum cookies by response surface methodology

中文关键词:  红小糯高粱粉  曲奇饼干  响应面法

英文关键词:red glutinous sorghum flour  cookies  response surface methodology

中文摘要:

      目的 响应面法优化红小糯高粱曲奇饼干工艺。方法 在单因素试验的基础上, 以红小糯高粱曲奇饼干的感官评分为响应值, 通过响应面法优化红小糯高粱曲奇饼干的工艺。结果 在以总粉500 g, 其他配料占总粉比例分别为黄油75.6%、糖粉37.8%、牛奶5.5%、全蛋液16.8%为基础配比, 采用12齿裱花嘴成型的情况下, 最佳工艺为红小糯高粱粉占总粉的比例为53%、烘烤时间24 min、烘烤温度158 ℃, 通过验证, 该条件下制作的曲奇饼干外形完整、色泽喜人、口感酥脆、感官品质最佳。结论 该工艺用于加工红小糯曲奇饼干稳定可靠, 研究结果可为红小糯高粱曲奇饼干的加工提供理论支撑。

英文摘要:

      Objective To optimize the processing technology of red glutinous sorghum cookies by response surface methodology. Methods Based on single-factor experiments, the sensory score of red glutinous sorghum cookies was taken as the response value, and the process of red glutinous sorghum cookies was optimized by response surface methodology. Results Based on the basic ratio of total flour 500 g, with other ingredients accounting for the proportion of total flour as butter 75.6%, powdered sugar 37.8%, milk 5.5%, and whole egg liquid 16.8%, and using a 12-tooth piping tip for shaping, the optimal process was that the proportion of red glutinous sorghum flour in the total flour was 53%, the baking time was 24 min, and the baking temperature was 158 ℃. Through verification, the cookies made under these conditions had a complete shape, an attractive color, a crispy texture, and the best sensory quality. Conclusion This process is stable and reliable for processing glutinous sorghum cookies, and the research results can provide theoretical support for the processing of glutinous sorghum cookies.