响应面法优化龙香芋谷物饼干配方

本文以芋头粉、蛋黄和黄油作为主要原料制作龙香芋谷物饼干,以质构、色差、感官评定为指标,进行单因素实验;在此基础上,以感官评分为指标,采用响应面试验对芋头粉添加量、黄油添加量、白砂糖木糖醇添加比例、鸡蛋黄添加量进行优化,并对最终产品的理化指标及营养物质进行测定。结果表明:各因素的影响强弱顺序为:芋头粉添加量 > 黄油添加量 > 蛋黄添加量 > 白砂糖木糖醇比例,最优配方为:芋头粉添加量300.54 g、黄油添加量30.06 g、白砂糖木糖醇比例为1:1.02(共20.20 g)、蛋黄添加量30.07 g,此时感官评分可达90.40,与理论值误差0.25%,模型拟合度好,该配方得到的产品符合理化指标和营养物质的要求。

Optimization of the Formula of Dragon Taro Grain Biscuits by Response Surface Method

Taro powder,yolk and butter were used as the main raw materials to produce dragon taro grain biscuits in this experiment. Based on single-factor experiments,the effects of four factors(the addition of taro powder,butter,ratio of sugar and xylitol,yolk)on the properties including texture,color-comparison and sensory analysis were investigated by response surface methodology.The physical indicators,chemical indicators and nutrient indicators of dragon taro grain biscuits were analyzed. he results showed the influence order was follows:Taro powder addition butter addition>yolk addition>ratio of sugar and xylitol,the optimum parameters of the experiment were taro powder addition 300.54 g,butter addition 30.06 g,ratio of sugar and xylitol 1:1.02(20.20 g),yolk addition 30.07 g,which sensory properties was highest. Under the optimum conditions,the sensory score could reach 90.40,and the error was 0.25% with the theoretical value,the model fitted well. The product obtained by this formula met the requirements of physical and chemical indicators and nutrients.