摘要:
本文以面粉、豆纤维粉、橙皮糖为主要原料,通过单因素实验,研究豆纤维粉添加量、橙皮糖添加量、糖油质量比(黄油与糖粉的比值)对豆纤维橙味曲奇饼干的感官评分和硬度的影响。按Box-Behnken法设计试验方案,运用响应面分析法建立多元二次非线性回归方程,以感官评分为指标,优化豆纤维橙味曲奇饼干配方,确定豆纤维粉添加量、橙皮糖添加量、糖油质量比。结果表明,豆纤维橙味曲奇饼干的最佳添加量为:豆纤维粉添加量为26%(以面粉与豆纤维粉的总量为基准)、橙皮糖添加量为16%、糖油质量比为2:1。在此条件下的曲奇饼干色泽均匀,硬度、甜度适中,并具有橙皮特有的清香以及豆纤维食品的独特口感,其感官评分为(87.3±1.1)分,与预测值87.7分接近,偏差为0.4%,说明该模型下确定的产品配方对实际生产具有较好的指导和应用价值。
关键词:
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豆纤维
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橙皮
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曲奇饼干
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响应面优化
Abstract:
This paper took the single factor experimental method into account to study the effect of the soybean fiber powder addition,orange peel sugar addition and oil sugar ratio(ratio of butter to sugar powder)on the sensory score and hardness of the soybean fiber orange cookies based on the flour,bean fiber powder and orange peel sugar as main raw materials. According to the Box-Behnken method,the experiment scheme of establishing the multivariate quadratic nonlinear regression equation by the response surface method and taking the sensory score as the index were used to optimize the recipe of soybean fiber orange cookies and determine the soybean fiber powder addition,orange peel sugar addition and oil sugar ratio. The results showed that the optimal addition of soybean fiber orange cookies was:26% soybean fiber powder addition (based on the total amount of flour and soybean fiber powder),16% orange peel sugar addition,and 2:1 oil sugar ratio. The cookies under these conditions had uniform color,suitable hardness and sweetness,and had the unique scent of orange peel and the unique taste of bean fiber food. The sensory score was(87.3±1.1),which was closed to the predicted value of 87.7,and the deviation was 0.4%,indicated that the product formula determined under the model had good guidance and application value for actual production.
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