小米曲奇预拌粉配方的优化

以预糊化小米粉为主要原材料,研制小米曲奇预拌粉。通过单因素试验,研究小米粉添加量、吉士粉添加量、奶粉添加量、泡打粉添加量、糖粉添加量对小米曲奇感官评分和硬度的影响。采用Box–Behnken法设计试验方案,运用响应面分析法建立二阶多项式非线性回归方程和数值模型,以感官评分和硬度为评判指标,优化小米曲奇预拌粉配方。优化后配方为:小米粉60.00g、低筋面粉40.00 g、吉士粉6.50 g、泡打粉1.00 g、糖粉45.00 g、奶粉8.00 g。在此条件下小米曲奇的理论感官评分为95.04分、硬度为510.11 g。在此配方下制作的小米曲奇呈棕黄色,与市售黄油曲奇相比,具有独特的小米香气和风味。预拌粉降低了小米曲奇制作的专业性、技术性,提高生产效率,利于生产品质稳定、健康味美的小米曲奇产品。

Optimization of Millet Cookie Premix Powder Formula

Pre-gelatinized millet flour was used as the main raw material to develop a millet cookie mix. The effects of varying the amounts of millet flour, custard powder, milk powder, baking powder, and powdered sugar on millet cookie sensory evaluation score and hardness were examined using single-factor experiments. The Box-Behnken experimental design was adopted, and the response surface method was used to establish a second-order polynomial nonlinear regression equation and quantitative model, in which sensory evaluation score and hardness were used as indicators to optimize the millet cookie mix formula. The optimized formula was as follows: 60 g millet flour, 40 g low-gluten flour, 6.5 g custard powder, 1 g baking powder, 45 g powdered sugar, and 8 g powdered milk. Millet cookies made with this formula had a sensory evaluation score of 95.04, and a hardness of 510.11g. They had a brownish yellow color, and a unique aroma and millet flavor distinct from that of butter cookies on the market. Optimized cookie mix reduces the level of professional expertise required, and technical difficulty involved in making millet cookies, thereby improving efficiency and allowing the production of healthy, delicious millet cookies of consistent quality.